Gujarti Style Roasted Potato Salad

This Gujarati-style potato salad is a world away from the creamy, mayo-heavy version you’d find at a picnic. Roasted new potatoes with paprika get tossed with julienned carrots, parsley, and a warm dressing built around toasted mustard and cumin seeds, olive oil, stock, and lemon juice. Pistachios scattered on top add color and crunch.

The tadka-style dressing is where the Gujarati character comes through. Mustard seeds hit a hot dry pan and start popping and spluttering, releasing their sharp, pungent flavor. Cumin seeds follow for just a few seconds of toasting. That hot, fragrant spice mixture gets whisked with oil, stock, and lemon juice into a warm vinaigrette that soaks into the potatoes.

Roasting the potatoes instead of boiling them adds a caramelized sweetness and golden edges that hold up better in a salad. Boiled potatoes absorb too much water and fall apart; roasted potatoes keep their shape and add texture.

Chef Tips

• Cover the pan when the mustard seeds start popping. They jump out of the pan aggressively.
• Toast the cumin seeds for only a few seconds after the mustard seeds. Cumin burns fast and turns bitter.
• Toss the dressing with the potatoes while they’re still warm. Warm potatoes absorb the dressing much better than cold.
• This works well as both a warm side dish and at room temperature for a buffet.

Variations

• Add diced mango or pomegranate seeds for a sweet, fruity contrast.
• Use sweet potatoes instead of new potatoes for a different flavor and vibrant orange color.
• Stir in a handful of fresh cilantro for a more traditional Indian herb finish.