Thank you so much to the Idaho Potato Commission for sponsoring this post! As always, all opinions and endorsements are my own.
Wow. Talk about flavor. This Nepalese Potato Salad is, admittedly, not my recipe. It’s from the new cookbook Smashed, Mashed, Boiled, and Baked by Raghavan Iyer, and I think I’m in love. It’s spicy and packed FULL of delicious South Asian spices and flavors. Plus, it’s yogurt-based, so it’s healthier than most potato salads.
And the COOKBOOK! It has to be the greatest ode to potatoes I’ve ever seen, and today’s your lucky day. I have an extra copy and it could be YOURS! (Go to the bottom of the post to find out how to enter the giveaway.)
Smashed, Mashed, Boiled, and Baked has 75 potato recipes in literally every form you can think of, from all around the world. And it’s not just side dishes- it has salads, main courses, and even desserts that feature potatoes as the main event. It has plenty of vegetarian recipes, but it’s not exclusively vegetarian, and many gluten-free recipes since potatoes are a gluten-free, carbalicious (did I just coin new word?) favorite.
This recipe uses fingerling potatoes, which are perhaps the most adorable potatoes in the world. They are tiny and thin, and come in all kinds of varieties. Their skin is delicate, their texture creamy, and flavor subtle. They make the perfect complement to all the potent flavors and textures of the creamy yogurt and fresh spices and herbs in this recipe.
One of my favorite parts about this recipe was the use of whole spices, toasted and ground in a mortar and pestle. I’ve had a mortar and pestle for ages, but never got around to using it. So many traditional south Asian recipes call for grinding your own spices to get that true, authentic taste. This recipe certainly did not disappoint when it came to authentic taste, and grinding the spices was not as labor intensive as I anticipated (it was actually very easy!).
If you don’t have a mortar and pestle, or if you simply don’t want to drag it out of the corner of your closet, you can also grind the spices in a spice grinder (like a coffee grinder that you don’t use for coffee).
Now, for the rules of the giveaway!
If you want to own a copy of Smashed, Mashed, Boiled, and Baked by Raghavan Iyer, simply do both of the following:
- Leave a comment on this post below, answering the following question: what is your favorite way to use potatoes?
- Like Workman Publishing and Famous Idaho Potatoes on Facebook.
Easy, right? The winner will be chosen on March 1, 2017- entries are cut off at midnight on the last day of February! And if you don’t win, don’t be sad- you can still buy the book on Amazon :-) I’ll email the winner and post the name on here, as well as my social media.
Recipe for Nepalese Potato Salad below!
Nepalese Potato Salad and GIVEAWAY!
- 1 pound assorted fingerling potatoes
- 1/2 cup freshly shelled green peas or frozen peas no need to thaw
- 1/2 cup finely chopped red onion
- 2 tablespoons mustard oil mustard-canola blended oil, or canola oil (I used canola)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 cup plain Greek yogurt whisked until smooth
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 teaspoon coarse sea or kosher salt
- Scrub the potatoes under cold running water and cut them into 1-inch pieces. Place them in a small or medium-size saucepan and cover them with cold water. Bring to a boil over medium-high heat. Lower the heat to medium-low, partially cover the pan, and gently boil until the potatoes are tender when pierced with a fork or knife but still firm, 10 to 12 minutes. Fish the pieces out of the water with a slotted spoon and place them in a medium-size bowl.
- Drop the peas into the potato cooking water and boil them just to warm them up, 1 to 2 minutes. Drain them in a colander, give them a good shake or two to remove any excess water, and add the peas to the potatoes along with the onion.
- Heat the oil in a small skillet over medium-high heat. Once the oil appears to shimmer and smells quite pungent, sprinkle in the coriander, cumin, and fenugreek seeds. Allow them to sizzle and turn reddish brown, about 1 minute. Remove the pan from the heat and sprinkle in the cayenne and turmeric, staining the oil with their sunny dispositions. Pour most of the oil out over the potatoes and peas, holding back the seeds in the skillet as much as you can. Scrape these seeds into a mortar and pulverize them into a coarse powder with a pestle. Or if you don’t have one, transfer them to a spice grinder (like a coffee grinder) and grind them. Scrape this blend into the bowl with the potatoes.
- Add the yogurt, cilantro, and salt to the potatoes and give it all a good stir. Serve at room temperature.