Indian-spiced potato salad

A quick post about an easy, tasty, spicy little salad I found in the Fresh Juice magazine. I'm always looking for new non-lettuce based salads to make in bulk so I don't have to worry about lunch in the morning. I often find potato salad recipes use cream and mayo (read: fat) as a taste enhancer, but the mix of spices in this one gives off bold flavours while still remaining super healthy. 

What you need: 

• 2 lb small red potatoes, cut into small chunks
• 2 tbsp olive oil
• 1 can (540 mL) chickpeas, drained and rinsed
• 6 green onions, thinly sliced
• 1/3 cup chopped fresh cilantro/parsley
• salt and pepper, to taste

For the vinaigrette:

• 3 tbsp cider vinegar
• 1 tbsp grainy Dijon mustard
• 2 small garlic cloves, minced
• 1/2 tsp fresh ginger, minced
• 3/4 tsp ground cumin
• 1/4 tsp salt, ground coriander, curry powder, and pepper
• 1/3 cup olive oil

What to do:

1. Toss together potatoes, oil, salt and pepper. Arrange in single layer on foil-rimmed baking sheet. Roast in centre of 425F/220C oven, stirring once, for about 30 minutes or until tender and golden, then transfer to a bowl to cool. 
2. For the Vinaigrette, whisk together vinegar, mustard, garlic, ginger, cumin, salt, coriander, curry powder and pepper. In a thin stream, gradually whisk in oil. 
3. Toss half of the vinaigrette with the now-cooled potatoes. Stir in chickpeas, green onions and cilantro. Toss in remaining vinaigrette just before serving, or to taste.

lil tators

green onions (bad breath city)

curry, coriander, cumin, ginger powder

mix it up

I added a can of peas because why not?

Hint: Pair it along side a spice-rubbed pork or chicken dish to really impress at a backyard summer BBQ.

Happy Friday!

A.C