Spiced Vegan Potato Salad
Potatoes tossed in a warm turmeric and shallot dressing with peas, fresno chili, and fresh herbs.
Servings 4
Ingredients
- 1.5 lb. baby potatoes halved
- 2 tsp mustard seeds
- 2 tsp turmeric powder
- 1/2 cup shallots finely diced
- 2 fresno chilis sliced (seeds removed for less heat)
- 1 cup peas defrosted if using frozen
- 1/4 cup of mint leaves finely chopped
- 2 sprigs fresh dill finely chopped
- 2 tsp lemon juice
- 2 tsp salt or to taste
Instructions
- Place potatoes in a large pot of cold salted water.
- Bring to a boil and then then turn the heat to medium and let the potatoes simmer until they are fork tender. (20-25 mins).
- Drain the potatoes and set aside to dry.
- Thorough dry the pot that was used to boil the potatoes to make the dressing, or use a deep skillet.
- Heat three tablespoons of oil in the pot and add the mustard seeds.
- Once the mustard seeds start popping and are fragrant add the shallots and cook for 2-3 minutes until translucent.
- Add turmeric to the mustard seed and shallot mixture and season with salt.
- Place boiled potatoes in the pot with the warm dressing, and cook on medium-high to allow the potatoes to get crispy on the outside.
- Once the potatoes are evenly coated with the shallot mixture and golden brown add lemon juice, peas, fresno chili, and herbs.
- Toss well. Serve warm or at room temperature.