Potato Salad With Cashew Bits |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 5 |
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I make this potato salad every July 4th. It's a little bit spicy, but you can leave out the chilies if you don't like food with a bit of a kick to it. Ingredients:
2 lbs red potatoes, peeled and diced |
3 tablespoons oil |
1 teaspoon cumin seed |
2 dried red chilies, halved |
1/4 cup roasted cashew pieces, finely chopped |
2 green onions, thinly sliced |
mayonnaise, to taste |
1/4 teaspoon ground black pepper |
salt, as needed |
2 tablespoons fresh cilantro, minced |
Directions:
1. Boil or steam the potatoes until tender.
2. Set aside.
3. In a large nonstick frying pan put the oil, cumin seeds and dried red chilies.
4. Heat over high heat until the cumin seeds darken several shades.
5. Add the cooked potatoes and stir-fry for 1-2 minutes.
6. Remove the frying pan from the hot burner and let the potatoes cool for about 15 minutes.
7. Pour the potato mixture into a serving bowl.
8. Add the cashew bits and the green onions.
9. Stir in the mayonnaise, the black pepper, and salt as needed.
10. Garnish with the cilantro, cover, and put into the fridge until well chilled.
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