Potato Party
The summer may be coming to an end, but the BBQ’s don’t have to stop! Luckily in California, our warm weather carries over into the the early part of fall, so let the parties continue. Outdoor or not — summer or not — I have a great recipe for you to bring to your next party. Today, we’re spicing up our lives and making a Spiced Roasted Potato Salad. This recipe is going to take your regular schmegular potato salad to the next level.
Feeling Spicy
A lot of desi dishes are packed with flavor — you’re hit with herbs, spicy, savory, sweet, and tangy. So I wanted to ensure that you get the same experience from this Spiced Roasted Potato Salad.
This Spiced Roasted Potato salad starts with potatoes roasted in a medley of spices. Through this process, the spices are baked onto the potatoes, making sure they really pack a punch.
We then toss the potatoes with a combination of herbs, onions, Serrano peppers, black currants, the spice mix, and lime juice. We have the savoriness from our roasted potatoes. The green onions, dill, and cilantro add freshness, which livens up the the roasted potatoes. Then there’s a hint of spice from the Serrano peppers and spice mix. The lime helps to cut through the mayo and add a pop of zest. To balance it all out, theres a bit of sweetness from the black currants.
I know it sounds like there’s a lot going on but, trust me, it all works together to create the most flavorful and unique potato salad you’ve ever eaten.
Serve It Up!
I like to serve this Spiced Roasted Potato Salad warm or at room temperature. That way, all of those flavors we just talked about really carry through onto the palate. Please let me know if you try this recipe out and what you think. This is a recipe that will for sure impress your friends and family and have them asking for you to bring it back!
Spiced Roasted Potato Salad
Ingredients
- 2 tsp Coriander
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne Powder
- 2 lbs Baby Gold Potatoes (halved)
- 2 Tbsp Olive Oil
- 1 and 1/4 tsp Kosher Salt (separated)
- 1/2 and 1/8 tsp Ground Black Pepper (separated)
- 1/2 cup Mayo
- 1 Tbsp Dijon Mustard
- 2 Serrano Peppers (minced)
- 3 Tbsp Lime Juice
- 1 Tbsp Chopped Dill (finely chopped)
- 3 Tbsp Chopped Cilantro
- 1 cup Diced Red Onion
- 1/2 cup Black Currants
- 1/2 cup Sliced Green Onion
Instructions
- Add the coriander, cumin, chili powder, garam masala, garlic powder, and cayenne to a bowl. Mix until combined then set aside.
- Preheat the oven to 425˚F. Line a baking sheet with foil. Add the potatoes, olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 tablespoon of the spice mix to a bowl. Toss to combine. Spread the potatoes out in a single layer onto the baking sheet. Bake for 35-40 minutes until the potatoes are tender and slightly crispy. Remove the potatoes from the oven and allow them to cool for 10-15 minutes.
- Transfer the potatoes to a large bowl. Add in the mayo, dijon, Serrano pepper, lime juice, dill, cilantro, red onion, currants, green onion, salt, pepper, and the remaining spice mix. Season with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Fold everything together until combined. This is best served warm or at room temperature. Enjoy!
