I have a rocky relationship with potato salad. I don’t love mayonnaise. And, it pains me as a centrist, but I can’t even comprehend the appeal of store-bought potato salad. But, a boutique potato salad can be quite appealing. I love a Japanese potato salad. I sometimes even enjoy a vinegary potato salad. So, the other night, I decided to combine the powers of Indian chaat with potato salad. I had a brown curry sauce from a chicken biriyani. But, it could easily be made just for this purpose and that would make it vegetarian. I then made a quick coriander chutney. I finished it with chopped onion, chopped red pepper, Major Gray’s Mango Chutney, and sev (fried noodles made of chickpea flour.) Puffed rice would have been nice, if I had it on hand. I decided to go overboard with display. But, the flavors were nice. Perhaps I need to make this in a more potato salad format. Stay tuned.
2 comments:
I adore vinegary potato salads of any sort; I'm completely not picky. But the idea of chaat as an inspiration for a potato salad is a great one. I would love to see what you came up with.
thanks for reading along. I finally got around to postings picts and the recipe.
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