A different kind of potato salad

Moosewood's Simple Suppers has been my go-to cookbook since March. I counted this morning and I've made 55 recipes from it! This exercise of cooking through a cookbook has been fun; a lot of the food has been good, plus crossing off or highlighting recipes gives me such a sense of satisfaction. It's like getting a job done and crossing it off your list!

The one recipe that I have made over and over and over again is Indian Potato Salad. It's not your typical potato salad at all, but it's really good. I recommend you try it.


4 cups cubed potatoes (1-inch cubes)
3 TBSP vegetable oil
2 tsp whole cumin seeds
1 1/2 tsp salt
1 1/2 tsp curry powder or garam masala (I use the latter)
pinch of cayenne or a splash of Tabasco or other hot sauce
2 or 3 scallions, sliced
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro

Bring a pot of salted water to a boil. Cook the potatoes in the hot until under tender but not falling apart, about 5 minutes after water is boiling again. While they cook, warm the oil in a pan on medium heat. Sizzle the cumin seeds for a few seconds and then stir in the salt, garam masala, and cayenne. Remove from heat. Drain the potatoes and place them in a bowl. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper and cilantro. Stir gently. Best eaten warm or at room temperature.