This is what happens when a favorite Indian street food and a favorite picnic dish collide in my thoughts at 3 a.m. The amount of cayenne can be varied to alter the spiciness, but the 1/4 teaspoon called for in the recipe adds just enough for most tastes, while keeping the other flavors balanced. Use a good quality curry powder.
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Samosa Potato Salad
- 3 lbs yellow potatoes diced into bite-sized pieces
- 2 tbsp olive oil
- 1 1/2 cup yellow onion, diced about 1 medium onion
- 4 tbsp ginger minced
- 1 3/4 tbsp yellow curry powder
- 2 tsp ground coriander
- 1 tbsp ground cumin
- 1/4 tsp cayenne pepper or to taste
- 1/2 tsp kosher salt
- 1 tbsp fresh lime juice
- 1 1/4 cup mayonnaise or vegan mayo
- 3/4 cup fresh cilantro, chopped
- 1 cup petite green peas frozen is ok
In a large pot, boil potatoes in lightly salted water just until tender. Drain and set aside.
Heat 2 tbsp olive oil in a wide skillet over medium high heat. Add onions. Saute until fragrant and slightly translucent, about 3 minutes. Add ginger, curry, coriander, cumin, cayenne, and salt. Saute until spices are fragrant and onions are tender, about 3 more minutes.
Remove from heat. Add peas, lime juice, mayonnaise, and cilantro. Stir to combine.
Pour onion and pea mixture over potatoes in a large bowl. Fold together to combine. Chill for at least one hour before serving.