Monday, October 3, 2011

Autumn Potato Salad

I was craving something hearty on a cool, damp autumn afternoon. At the same time, I wanted to experiment with mustard seed from my new stash of Indian spices. How 'bout a twist on a traditional potato salad?

Toasted mustard seeds add a mild zing. A word of caution: toast the seeds JUST UNTIL THEY POP, then turn off the heat and let them cool. You don't want burnt mustard seeds. They taste awful!

Walnuts and sweet red pepper give colour and crunch to the salad. Throw in some Montreal-style smoked meat for a really hearty lunch. I know, it's not Indian, but the flavours work well together.

5 large potatoes, washed and boiled.
1 red pepper diced
1/4 cup walnuts, toasted
Smoked meat, or your favourite deli meat (optional)

1/2 cup mayonnaise
4 sprigs fresh chive, chopped
zest and juice from 1/2 lemon
1 Tablespoon toasted mustard seed

Once the potatoes are cooked and cooled, slice them into bite-sized chunks.    
Combine the dressing ingredients. 
Toss the potatoes with the dressing in a large bowl. 
Add red pepper, walnuts and deli meat.


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