"This is the best potato salad I have ever had."
This is what happens when a favorite Indian street food and a favorite picnic dish collide in my thoughts at 3 a.m. The amount of cayenne can be varied to alter the spiciness, but the 1/4 teaspoon called for in the recipe adds just enough for most tastes, while keeping the other flavors balanced. Use a good quality curry powder.
3 lbs. small yellow potatoes, diced into bite-sized pieces
2 tbsp olive oil
1 1/2 C yellow onion, diced (about 1 medium onion)
4 tbsp fresh ginger, minced
1 3/4 tbsp curry powder
2 tsp ground coriander
1 tbsp ground cumin
1/4 tsp ground cayenne pepper
1/2 tsp salt
1 tbsp lime juice
1 1/4 C mayonnaise (use Vegenaise to make it vegan)
3/4 C fresh cilantro, chopped
1 C green peas, cooked
In a large pot, boil potatoes in lightly salted water just until tender. Drain and set aside.
Return pan to medium heat; add olive oil. Add onions, ginger, curry, coriander, cumin, cayenne, and salt. Saute until onions are tender and spices are fragrant. Remove from heat. Add lime juice, mayonnaise, and cilantro.
Combine peas, potatoes, and onion mixture in a large bowl. Stir to combine. Chill for an hour before serving.