Indian · Lunch
Spiced Potato Salad (Gluten-Free)
Boiled baby potatoes tossed warm in a tempering of mustard seeds, curry leaves, turmeric, and green chili, finished with lemon juice and fresh cilantro. Gluten-free by nature, this South Indian-style potato salad is served at room temperature with a tangy, mildly spiced profile and a light coconut oil sheen.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
248Calories
4.9gProtein
9.1gFat
39.2gCarbs
3.1gSugar
5.9gFiber
680mgSodium
0mgChol
6.9gSat Fat
950mgPotassium
65mgCalcium
2.1mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
egg-free
vegan
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Boil baby potatoes whole in salted water over high heat for 12–15 minutes until tender, then drain and halve.
2
Bloom
Warm coconut oil in a small skillet over medium heat, add mustard seeds, and cook 30–45 seconds until they pop.
3
Saute
Add curry leaves, green chili, ginger, and asafoetida; cook over medium heat for 1 minute until fragrant.
4
Toss
Off heat, add turmeric and cumin, then fold in halved potatoes until evenly coated, about 1 minute.
5
Finish
Season with salt and lemon juice, scatter cilantro, toss gently.
6
Plate
Transfer to a plate and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g baby potatoes
- 2 tbsp2 tbsp coconut oil
- 1 tsp1 tsp mustard seeds
- 1616 curry leaves
- 22 small green chili
- 1/2 tsp1/2 tsp turmeric-ground
- 1/2 tsp1/2 tsp cumin-ground
- 1 tsp1 tsp ginger-fresh
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lemon-juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp asafoetida
