Description
Green chutney potato salad offers a tangy, spicy redux to classic potato salad.
Ingredients
Scale
- 7 medium/small potatoes, or 1 generous pound of potatoes
- 1 15 ounce can chickpeas, drained and rinsed
- 1 large bunch cilantro
- 1 jalapeño pepper, roughly chopped*
- 1 clove garlic
- juice of 2 limes
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- Place potatoes in a saucepan and cover them with water 1/2 inch higher than the tallest potato. Sprinkle a “handful” of salt into the water. Bring to a boil, then boil uncovered for 20 minutes. Drain and quarter the potatoes. Put on a plate to cool.
- Meanwhile, add the cilantro, jalapeño, garlic, lime juice, olive oil, cumin, and salt to a blender. Blend until smooth.
- Combine potatoes, chickpeas, and dressing and serve.*
Notes
Jalapeño: Better yet, use a few Thai bird green chiles. Two is plenty hot, three is daring.
Last step: If your dish has too much liquid, simply mash a few potatoes and remix.
Keywords: potato salad, potato, picnic, summer, vegan, healthy, vegetarian, side dish, green chutney, cilantro