Potato Salad
A simple potato salad recipe from an early 20th-century Indian cookbook. This recipe is based on the 'Salads' recipe on page 101, adapted for modern kitchens.
Ingredients
- 1.5 pounds Potatoes (Medium size, peeled)
- 0.5 Onion (Small, finely chopped)
- 0.25 cup Fresh Cilantro (Finely chopped)
- 1 Green Chilies (Finely chopped (adjust to taste))
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black Pepper (Freshly ground)
- 1 tablespoon Mustard Oil (Optional, for a more authentic flavor)
Instructions
- 1Place the peeled potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 20-25 minutes. You should be able to easily pierce them with a fork.
- 2Drain the potatoes and let them cool slightly. Once cool enough to handle, dice them into small cubes.
- 3In a bowl, combine the diced potatoes, chopped onion, cilantro, green chilies, lemon juice, salt, and black pepper. If using, add the mustard oil.
- 4Gently mix all the ingredients together. Taste and adjust seasoning as needed. Serve immediately or chill for later.