Potato salad with mint and aromatic dressing
4 servings
20 minutes
Potato salad with mint and aromatic dressing is a bright example of Indian cuisine that combines the freshness of vegetables with rich spices. The dish's roots trace back to traditional village recipes where the simplicity of ingredients harmonizes with the richness of flavors. Boiled potatoes add softness to the salad, cucumber provides refreshing crunchiness, and mint fills it with lightness and aroma. Lemon juice adds a subtle tanginess while sour cream makes the taste gentle and harmonious. The key highlight is the dressing with mustard seeds, cumin, and coconut flakes sautéed in oil, giving the salad warm nutty notes and a slight spiciness. This salad is great as a standalone dish or as a side to main hot dishes, offering a sense of freshness and Eastern exoticism.
1
Boil the potatoes in their skins, cool, peel, and cut into cubes of about 1 cm.
- Potato: 4 pieces
2
Cut the cucumber into pieces, like the potato.
- Cucumbers: 1 piece
3
Chop fresh mint leaves.
- Fresh mint: 1 tablespoon
4
Mix everything, adding lemon juice and salt.
- Lemon juice: 1 tablespoon
- Salt: 0.5 teaspoon
5
Fill with sour cream.
- Sour cream: 2.5 tablespoons
6
Heat oil in a pot, sauté mustard on low heat until the seeds stop popping. Add cumin for 20 seconds until it turns brown, then sauté finely chopped pepper. Finally, add coconut flakes for 5 seconds.
- Mustard seeds: 1 teaspoon
- Cumin (zira): 1 teaspoon
- Fresh red pepper: 1 piece
- Coconut flakes: 0.5 tablespoon
- Vegetable oil: 2.5 tablespoons
7
Carefully pour the contents of the pot into the salad. Mix, add sour cream if necessary. Chill.
- Sour cream: 2.5 tablespoons