Bombay Potato Salad with Mustard Seeds and Lime

By Sprig Originals ✓ · cooked up in Sprig

A big bowl of tender baby potatoes tossed while still warm in a sizzling tempered oil of mustard seeds, cumin and turmeric, then brightened with red onion, lime and lots of cilantro. There's no mayo, so it sits happily on a buffet table for hours and actually tastes better once it cools to room temperature. It travels in one bowl, feeds ten, and takes about forty minutes start to finish.

Ingredients

• 3 lb baby yellow potatoes
• 2 tbsp kosher salt, for the cooking water
• 1 cup frozen peas

• 1/3 cup vegetable oil
• 2 tsp black mustard seeds
• 2 tsp cumin seeds
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 4 cloves garlic, thinly sliced

• 1 small red onion, finely diced
• 1 serrano chile, seeded and minced (optional)
• 3 tbsp lime juice, from about 2 limes
• 1 cup cilantro leaves and tender stems, roughly chopped
• 1 1/2 tsp fine sea salt, plus more to taste

Instructions

1. Put the baby potatoes in a large pot, cover with cold water by 2 inches, and add the 2 tablespoons kosher salt. Bring to a boil over high heat and simmer for 15 to 18 minutes, until a knife slides into the largest potato with no resistance.
2. Drop the frozen peas into the pot for the last 60 seconds, then drain everything in a colander and let steam dry for 5 minutes. Halve the potatoes (quarter any that are larger than a golf ball) and tip them with the peas into your biggest mixing bowl.
3. Meanwhile, heat the vegetable oil in a small skillet over medium heat for about 2 minutes, until it shimmers. Add the mustard seeds and cumin seeds and cook for 30 to 45 seconds, until the mustard seeds pop and crackle.
4. Add the sliced garlic and cook 30 seconds more, just until pale gold, then take the pan off the heat and stir in the turmeric and cayenne. The residual heat will bloom them in about 10 seconds; don't let them scorch.
5. Immediately pour the hot spiced oil over the warm potatoes, scraping in every seed. Add the 1 1/2 teaspoons sea salt and fold gently with a rubber spatula until every piece is coated bright yellow.
6. Let the potatoes cool for 20 minutes, then fold in the red onion, serrano, lime juice and cilantro. Taste and add more salt and lime — warm potatoes drink up seasoning, so it will need more than you expect.
7. Serve at room temperature, or cover and hold at room temperature for up to 4 hours. Give it one more toss and a squeeze of lime just before it hits the table.

Chef's tips

Nutrition (per serving, estimated)

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