Indian Style Curried Potato Salad

1. 1

   Wash the potatoes well; do not peel them- cut them in half if they're small, into quarters if large.

2. 2

   Heat the oil in a skillet over medium heat; add the cashews and cook until browned, 2 to 3 minutes.

3. 3

   Remove the nuts from the skillet and set them aside.

4. 4

   In the remaining oil, cook the onion, ginger and garlic over medium-low heat until very tender, about 5 minutes.

5. 5

   Stir in the curry powder, turmeric and salt; add the potatoes and toss with the seasonings.

6. 6

   Add the water and yogurt, cover and cook over medium heat until the potatoes are tender, 20 to 25 minutes.

7. 7

   If the heat is too high and the potatoes dry out, add water, a tablespoon at a time (there should be no excess liquid remaining in the pan).

8. 8

   Stir in the cashews, then the cilantro.

9. 9

   Turn the salad out onto a platter or into a bowl and serve at room temperature.

10. 10

    Source: from the LA Times.

* Per serving · 4 servings · Values may vary.

No additional tips available.