Potato Salad with Indian Spice and Herbs
Serves 5
4 medium potatoes, peeled and
cut into 2-inch pieces 6 tablespoons olive oil, divided 1 green chile pepper, seeded and
chopped (see note)
1 1-inch piece fresh ginger, peeled
and grated
2 large garlic cloves, minced 1 rounded teaspoon garam masala 2 cups trimmed haricots verts
(extra fine green beans) 1 tablespoon fresh lemon juice Salad greens, for serving Toasted cashews, chopped Fresh cilantro leaves
Flaky sea salt
Fresh ground pepper
A Place a large pot of salted water over medium high heat and bring to a boil. Add the potatoes and cook until tender but not falling apart, 8 minutes. In a large skillet, heat 3 tablespoons olive oil over a medium low flame and add the chile, ginger and garlic and cook for a minute or so, until soft and fragrant. Stir in the garam masala and a pinch of salt and cook for another minute or so. Add the green beans and cook, stirring, until they are bright green, 2 minutes, turning the heat down if the garlic starts to brown. Remove from heat.
A Whisk together the remaining olive oil and lemon juice, then combine with the potatoes and the green bean mixture, stirring gently to spread the spices over all. Spread the salad greens on a serving platter, then top with the potatoes and green beans. Garnish with the cashews and cilantro and finish with a generous sprinkle of salt and pepper. Best at room temperature.
A Note: I use a cubanelle pepper in this recipe, for its mild warmth. You can substitute an anaheim or poblano pepper (both of which have more heat but would be good in this recipe.)