Monday, August 30, 2010

Indian Potato Salad

This recipe came from VeganDad's blog:

It was so delicious I can't begin to describe it! It was quick and easy. Just some chopping and sauteing and mixing and it's done.

Taken directly from VeganDad's blog:

- 1 lb white potatoes, peeled and halved
- 2 sweet potatoes, peeled and halved
- 2 tbsp oil
- 15 pearl onion, peeled and halved
- 2 cloves garlic
- 1 tsp minced fresh ginger
- 1/2 green chile, seeded and minced (I used jalapeno, the only thing around)
- 1 tsp yellow mustard seeds
- 1/2 tsp tumeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 cup vegan mayo (or use half yogurt)
- soy milk as needed
- 1/4 cup chopped cilantro
- salt pepper to taste

1. Get some salted water boiling and cook the potatoes. Since sweet potatoes cook faster than white, ad then in about 10 mins before the white potatoes are done cooking (they take 20-25 mins, usually).
2. While potatoes are cooking, heat oil over med-hi in a large frying pan. Add onions and saute for a few mins, letting the outsides get nice and brown. Keep stirring so they don't burn. Add garlic, ginger, and chile and mix well. Add mustard seeds and cook a few mins more (seeds should begin to pop). Add spices and mix well. Remove from heat.
3. Drain cooked potatoes and let cool until warm but not hot. Cut into cubes. Mix mayo into the onion mixture, then toss with the potatoes. Thin as needed with soy milk so potatoes are coated. Mix in cilantro, and season to taste.


  1. How was the cilantro in it? I like a little bit of it, but I'm often hesitant to use it because I'm afraid it'll be overpowering.

  2. Sounds yummy. I can't wait to have a kitchen again! Vegan dad is amazing!

  3. I completely forgot to add the cilantro the first time I made it and didn't realize until I finished devouring it. The second time I made it I did add it and honestly, I didn't notice a difference!