This potato salad is probably not what many of us would think of when a potato salad makes its appearance on the dinner table. Often we envision Mom's famous potato salad with eggs, mayonnaise and paprika, perhaps, and some green onion. Don't get me wrong — I loved my Mom's classic potato salad and it was always a favorite of mine. Potato salads can however be dressed up further and this one might even be considered a sort of sweet potato and white potato hash with peas and spices. Tangy, spicy and slightly sweet, this dish is a welcome surprise with a variety of textures in each bite — I am quite content to grace it with a salad label. It's vegan friendly too.
I was inspired to make it after Jac called out for potato salads for this month's No Crouton's Required challenge and because after eating lots and lots of soups over the winter months, I wanted a nice winter salad, because potato salads are not just for outdoor picnics. I'm also sharing this with Ricki's Wellness Weekend.
Serve this one warm or chilled.
|Indian-Style Potato and Pea Salad with Tamarind and Chat Masala|
|Recipe by Lisa Turner|
Adapted from 1,000 Indian Recipes
Published on February 20, 2013
Colorful, tangy and zesty fried potato and sweet potato salad with peas, tamarind, chat masala and Indian spices
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*Note: if using fresh peas, boil slightly ahead of time until just tender.Instructions:
More potato salad recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Pesto and Potato Egg Salad
Mexican-Style Potato Salad With Avocado and Jalapeño
Warm Baby Potato and Pea Salad
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