TANGY POTATO SALAD

Tangy Potato Salad

Servings: three to four.

For those concerned with the fat content of most potato salads, this Indian chaat is ideal. Potatoes are steeped in a fat-free lime dressing and tossed with chiles, cilantro, and fresh ginger. The result is a tangy blend of diverse and complementary flavors.

Ingredients

• 1/4 cup coarsely chopped cilantro
• 1 Tbs. cored, seeded, and chopped jalapeño
• 8 to 10 fresh mint leaves
• 1 Tbs. coarsely chopped fresh ginger
• 1-1/2 lb. waxy potatoes (preferably Yellow Finn or Yukon Gold), peeled and cut into
• 1-1/2-in. cubes
• 1/4 cup freshly squeezed lime juice
• 1/2 tsp. chaat powder
• 1/2 tsp. salt

Nutritional Information

Preparation

• Put the cilantro, jalapeño, mint, and ginger in a food processor and process until finely chopped. Set aside.
• Steam or boil the potatoes until they can be pierced easily with a fork, 15 to 20 min.  Meanwhile, mix the lime juice, chaat powder, and salt in a large bowl. Add the cooked, drained potatoes and toss gently to coat; they will absorb the juice quickly. Add the herb paste and toss again. Taste and adjust seasonings. Serve immediately or chill for 45 min. and serve cold.

Yield: Yields about 1 tablespoon.

This is the most basic version of the spice mix that gives Indian chaats, or salads, their distinctive flavor. I like to make it in small amounts to preserve the spices’ freshness. Mango powder, black salt, and asafetida can be ordered online from www.kalustyans.com

Ingredients

• 2 tsp. mango powder
• Scant 1/4 tsp. whole cumin, toasted and ground
• 1/4 tsp. ground ginger
• 1/4 tsp. black salt
• 1/2 tsp. asafetida powder
• Freshly ground black pepper
• Dash cayenne

Preparation

• Combine all ingredients. Grind to a fine powder in a mortar and pestle or a spice grinder. Store in a tightly covered jar.