Potato Salad Raj
This spicy sweet potato salad will add a nice little zing to any backyard meal!
This recipe is part of the EQ at the Party Source dinner, A Do-Ahead Indian Dinner Party from the Grill.
Serves 8 | Prep time: 30 minutes | Chill time: Overnight
Cookware/Chef’s Tools Needed
- measuring cup
- measuring spoons
- large bowl
- cutting board
- sharp, non-serrated kitchen knife
- food processor
Ingredients
- 3 ½ pounds Yukon Gold potatoes, left whole
- 3 shallots
- ¾ cup mayonnaise
- ¼ cup chopped fresh ginger
- 2 tablespoons lemon juice
- 2 generous cups chopped fresh cilantro
Instructions
- In a large pot of salted boiling water cook potatoes until just tender, about 25 minutes.
- Chill until completely cool (several hours)
- Peel chilled potatoes; chop into bite-size cubes. Transfer to a large bowl.
- In a food processor, combine shallots, mayonnaise, ginger and lemon juice; puree.
- Add to potatoes.
- Add 1 ½ cups cilantro; stir gently to combine.
- Refrigerate overnight.
- Just before serving taste and adjust seasoning with salt and pepper.
- Garnish with remaining cilantro; serve.
Rate This Recipe: [ratings]
Tags: indian, side-dish, vegetarian