advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spiced Potato Salad

An Indian simmer sauce adds big flavor to dishes like this potato salad.

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups
Spiced Potato Salad

Photography: chris court

Source: Martha Stewart Living, June 2013

Ingredients

  • 2 pounds baby red potatoes (1 to 1 1/2 inches in diameter)
  • Coarse salt
  • 3/4 cup fresh or thawed frozen peas
  • 1/2 cup Indian simmer sauce, such as Maya Kaimal
  • 1/4 cup whole-fat plain yogurt
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 1/4 cup coarsely chopped fresh mint leaves

Directions

  1. Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.

  2. Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.

Cook's Note

Potato salad can be stored in refrigerator up to 1 day.

Related Topics