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.

Wilted Spinach Salad

Right before serving, the spinach in this salad is tossed in a warm dressing in a frying pan.

Pennings' Salad

Romaine lettuce, shoepeg corn, chicken, Ramen noodles, tomatoes, green onions, and peanuts, all topped with a sweet ginger pepper dressing. What else needs to be said?