This samosa potato salad takes on the flavors of the traditional Indian appetizer and is loaded up with green peas, chickpeas, rice, cashews, and toasted coconut shavings.
Yield: 4 servings
Ingredients
2 lb russet potatoes, peeled and cut into 1-inch cubes
8 oz frozen peas
2 cups cooked chickpeas
1 cup cooked basmati rice
⅔ cup roasted cashews, coarsely chopped
½ cup toasted shaved coconut
For the dressing
3 tbsp grapeseed oil
1 tbsp hot curry powder
1 tbsp garam masala
⅓ cup lime juice
salt, to taste
Instructions
Place potatoes in a large pot and cover with cold water. Add a few pinches of salt to the water. Bring to a boil over high heat. Reduce heat to medium and let cook for 10-15 minutes, or until potatoes are fork-tender. In the last five minutes of cooking, add in the frozen peas and cook until warmed through. Drain potatoes and peas. Set aside.
To make the dressing, heat the oil in a small skillet over medium heat. Add the curry powder and garam masala to the pan. Allow the spices to toast for a minute, stirring constantly. Remove from the heat and stir in the lime juice. Season to taste with salt.
In a large salad bowl, toss together the potatoes, peas, rice, cashews, and coconut. Add the dressing and mix to combine. Season to taste with salt. Serve warm or at room temperature.