Page 36 - Valley Table - Summer 2023

z CILANTRO-MINT POTATO SALAD
SERVES 4
TIME: 35 MINUTES
POTATOES
11⁄2 pounds Yukon Gold or
other waxy potatoes Kosher salt
DRESSING
1⁄4 cup mint leaves
3⁄4 cup roughly chopped
cilantro leaves and tender
stems
1 medium garlic clove,
minced (1 teaspoon)
2 tsp minced ginger
1 tsp serrano, or 11⁄2 tea-
spoons finely chopped
jalapeño
1⁄2 tsp ground cumin
1⁄4 tsp fine sea salt, plus more
to taste
1⁄4 tsp sugar
2 Tbsp fresh lemon juice,
plus more to taste 1⁄4 cup mayonnaise
TO FINISH
1⁄2 cup Pickled Red Onion,
coarsely chopped, or 3 scallions (white and green parts), thinly sliced on an extreme diagonal (about 1⁄3 cup)
SERVING: This is perfect with grilled chicken for a weeknight dinner. Make it part of a summer barbecue buffet.
1. Prepare the potatoes: Peel the potatoes and cut them into 1-inch chunks. Place them in a 4-quart saucepan and add enough water to cover by an inch. Add kosher
salt to taste and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10–15 minutes, or just until tender when pierced with a knife. Drain in a colander and cool completely.
2. Make the dressing: Chop the mint and cilantro as finely as possible and place
them in a medium bowl. Add all the remaining dressing ingredients and mix well. Taste for salt and lemon and adjust as needed. Set the dressing aside.
3. Just before serving, combine the potatoes and the dressing in a bowl and mix well. Top with the chopped pickled onions and serve.
Cilantro-Mint Potato Salad
“Indian Flavor Every Day” copyright © 2023 by Maya Kaimal. Photographs copyright © 2023 by Eva Kolenko. Published by Clarkson Potter, an imprint of Random House. For online, a link to method of purchase is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).
42 TheValleyTable | June—August2023