Sometimes the greatest creations comes from kitchen mishaps and that is how this potato salad recipe came about. This started out as a stuffed potato recipe I was following from a cookbook, however none of my potatoes could be utilized for the recipe. Some were either under cooked too much, so I was unable to scoop out the insides. Others were cooked too much so that I could not scoop out the insides without breaking the shell. I hate to waste food and these were perfectly good potatoes, so I put them back in the water for them all to cook completely and then came up with this recipe.
It was an Indian recipe I had been following so I already had grated the paneer and needed to utilize it as well. Therefore, this Indian spiced potato salad was created. I guarantee you’ve never had a potato salad like this before…combining Indian spices with an American classic!
- 5 potatoes, boiled
- 2 tablespoons oil
- 1/2 teaspoon cumin seed
- 1/2 teaspoon fennel seed
- 5 beet green leaves, chopped
- 7 oz. paneer, grated
- 2 tablespoons pickled banana peppers, chopped
- 1/2 teaspoon red chile powder (cayenne pepper)
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 3/4 teaspoon salt
- 2 hard boiled eggs, chopped
- 4 tablespoons mayonnaise
Rough mash the potatoes. I prefer to have some chunks still left in.
In a skillet, heat 1 tablespoon of the oil. Add cumin seed and fennel seed. When they turn golden, add beet greens and cook for about 2 minutes, until they start to wilt.
Add paneer, cayenne, turmeric, garam masala and 1/2 teaspoon of the salt. Stir fry for 3-4 minutes.
Add banana peppers and paneer to potatoes and mix well. Add eggs, mayonnaise and rest of the salt. Stir to combine.
Serve chilled or at room temperature.
…sending to Souper Sundays