Samosa Potato Salad
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
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Joanne Eats Well With Others at