Potato salad is a picnic staple. This one is spicy and creamy and naturally, has potato in it, and who doesn’t crave a potato (carb) induced food coma every now and then, especially when you’re lying in the sun? it’s really simple to make and is an authentic South Indian recipe (minus the guanciale) in case you were wondering.But since we are in Italy, why not throw a handful of salty , crunchy guanciale into the mix and hope it gels- well, it does. We love it on its own, but you can also have it with some naan or other indian bread , just in case one carb overload isn’t enough for you!
Prep time : 15 mins Cook time : 40 mins (30 inactive)
1 kg potatoes (any type thats good for boiling)
150 grams plain yoghurt
3 tbsp oil (sunflower or olive)
1 green onion diced small
3 green chillis, chopped small
2 sprigs coriander , chopped
3 stalks curry leaves
50g guanciale (pork cheek) chopped , you can also use pancetta
Pinch of tumeric powder
1 tsp salt
Salt to taste
Peel and quarter the potatoes, then rise under cold water to remove any starchiness
Place potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt and simmer until soft but still holding it’s shape, about 30 minutes depending on the type and size of your potatoes.
While waiting for the potatoes, heat oil in a pan add the mustard seeds, guanciale, and curry leaves & tumeric powder. Fry until fragrant and guanciale is crispy – about 2 to 3 minutes. Set aside.
Drain the potatoes & let them cool a little. Add the yoghurt , onions , green chili and coriander to the potatoes & combine well.
Pour the spice mixture including the oil over the potatoes & yoghurt.
Add salt to taste and stir through to combine well.
x Anu & Suba