Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

This potato salad is probably not what many of us would think of when a potato salad makes its appearance on the dinner table. Often we envision Mom's famous potato salad with eggs, mayonnaise and paprika, perhaps, and some green onion. Don't get me wrong — I loved my Mom's classic potato salad and it was always a favorite of mine. Potato salads can however be dressed up further and this one might even be considered a sort of sweet potato and white potato hash with peas and spices. Tangy, spicy and slightly sweet, this dish is a welcome surprise with a variety of textures in each bite — I am quite content to grace it with a salad label. It's vegan friendly too.

I was inspired to make it after Jac called out for potato salads for this month's No Crouton's Required challenge and because after eating lots and lots of soups over the winter months, I wanted a nice winter salad, because potato salads are not just for outdoor picnics. I'm also sharing this with Ricki's Wellness Weekend.

Serve this one warm or chilled.

Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on February 20, 2013 Colorful, tangy and zesty fried potato and sweet potato salad with peas, tamarind, chat masala and Indian spices Print this recipe Ingredients: 1 lb (450 g or 2 large) potatoes 1/2 lb (225 g or 1 large) sweet potatoes 3 to 4 tablespoons tamarind paste 1 teaspoon chat masala 3 tablespoons oil 1 cup fresh or frozen and slightly defrosted peas* 1-inch piece fresh ginger, minced or grated 1/2 teaspoon chili pepper 1/4 to 1/2 teaspoon cayenne, to taste 1/4 teaspoon amchoor (optional) pinch or two of asafetida (optional) 1 teaspoon sea salt, or to taste handful of fresh parsley, chopped 2 to 3 green onions, trimmed and sliced *Note: if using fresh peas, boil slightly ahead of time until just tender. Instructions: Begin by roasting the potatoes and sweet potatoes in a 400° oven. Bake until fork tender — about 45 minutes depending on the size of your vegetables. Let cool. While the potatoes are cooling, combine the tamarind paste with some hot water, whisk with a fork and let sit for 10 to 15 minutes. Push the pulp through a strainer and whisk with a teaspoon of the soaking water. Set aside. When the potatoes and sweet potatoes are cool enough to handle, peel them. Cut the sweet potatoes into 1/2-inch rounds and slice the potatoes lengthwise into roughly 1-inch strips. Heat the oil in a cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat. When hot, gently transfer the potatos to the pan and fry, stirring occasionally, until both sides are golden brown — about 10 minutes. Remove from the pan and let cool until you can handle the potatoes, and then cut into smaller pieces. In the same pan, stir and fry the peas for a few minutes. Stir in the tamarind, ginger, spices, salt and fresh parsley. Transfer the potatoes back to the pan and gently stir to coat. Cook for a another few minutes, stirring occasionally, until heated throughout. Transfer to a serving dish or individual plates and garnish with chopped green onion. Serve warm or cold. Makes 4 servings

More potato salad recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Pesto and Potato Egg Salad
Mexican-Style Potato Salad With Avocado and Jalapeño
Warm Baby Potato and Pea Salad

Audio Accompaniment: yoga dub