[ Update ] Indian Potato Salad

Good afternoon, my fellow friends!

I apologize for letting my blog fall to the wayside yet again (I know, how many times have I said that now?). I've (still) had my hands full for the past while and haven't had much time to document each and every cooking adventure. However, rest assured that I haven't stopped cooking and do so every time my schedule allows me to!

Last night, for example, I made Indian Potato Salad from Food Network's site again.

What I used, with modifications in brackets: (Note: I doubled the original recipe)
·  6 tbsp grape seed oil
·  1 cup chopped red onion
·  3 tbsp chopped garlic
·  2 chopped tomato
·  2 tsp turmeric
·  1 tsp whole mustard seeds (instead of 2 tsp of brown mustard seeds)
·  1/2 tsp cumin seeds (instead of 2 “pinches”)
·  1/2 tsp crushed red chili peppers (my own addition)

·  3 tbsp curry powder (instead of 6 tbsp dried curry leaves)

·  1 tsp cardamom seeds

·  pinch of salt

·  2 lb baby red potatoes, washed and cut into quarters

·  3/4 cup low-fat sour cream (instead of 2 cups regular sour cream)

·  1/2 cup mayonnaise (my own addition)

·  1/3 cup water, optional**

My thoughts:

Oh my. Where do I even begin? This was such a hit amongst my family and it was hands down one of the best potato salads I have ever had/made. I really have to hand it to Bal Arneson, the creator of this recipe. This was far better than my initial attempt at this recipe. It is the perfect blend of spices, and the flavours really explode in your mouth. I highly recommend this if you love curry!

As an aside, I got the mustard seeds at my local bulk food store; they did not come in powder form, only whole, so that was what I bought. With the mustard seeds in a bag, I attempted to crush them by pounding on the bag with a hammer but to no avail! I was in a pinch for time, so I used them whole. Fortunately, after cooking, these did soften up a fair bit, so don't worry about anyone choking on the seeds.

Also, I discovered that if you cut your potatoes into smaller chunks, it absorbs more water and as a result, you may not need to add water. The particular variety of potato that you use also probably affects how much water you need, so use your own discretion in determining how much water, if any, to add.

I wish we hadn't all devoured the whole thing so quickly so that I could've taken a picture to show you all. But is definitely going into my regular rotation of salads, so I will take one next time.

That is all for now, my friends. Happy cooking!

-KG