Purple potatoes are in season right now in Texas, go grab some at your local farmers...
In a small stockpot over high heat, fill water 2 to 3 inches above the potatoes, bring to a boil and let them simmer, covered, for 10 to 12 minutes. Turn the heat off and let them rest in the water for about an hour. Drain and refrigerate. The potatoes should be cold before you make the salad.
To make the salad, slice the potatoes and toss them in a serving bowl with ½ teaspoon salt, sliced onions, serrano, ginger, cilantro, mint and lime juice. In a separate bowl, whisk the yogurt and season it with 1 teaspoon of sea salt and sugar. In a small frying pan over high heat, warm the olive oil and pop the cumin seeds. Immediately, take the pan off the heat and stir them into the yogurt. Pour the yogurt over the potatoes and garnish with toasted peanuts and a few mint or cilantro leaves. You can make this a few hours ahead of time and keep it fresh in the refrigerator.
• If using Greek-style yogurt, use only 1 cup and smooth it out with 1 cup of water. The yogurt mix should be thick and creamy, not watery, so adjust accordingly. • Replace half the salt with black salt, if you can get your hands on some. It will have a sulfurous noxious odor at first, but it will fade, and the flavor will more than make up for it.Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com. Her first cookbook, “Masala” , publishes in August. Email: [email protected].
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