“This lovely, potato salad is a fusion of a creamy American potato salad and the potato salad from India known as aloo chaat. Chaat masala is a spice blend of a combination of spicy and tangy spices and literally means ‘to lick’ (as in your fingers) and can be found in all Indian grocers as well as on -line. You can however leave it out if you don’t have it, the salad is still sublime and immensely moreish without overpowering the potatoes. Any waxy potatoes will work in this salad so find out what is in season and use those as they will have the best flavour. The radishes add bite and crunch to this salad and their leaves have a lovely peppery flavour but you can add any other vegetable you like, try finely sliced fennel, cucumber, celery stalks or baby green beans.” Anjum Anand, Anjum's Australian Spice Stories
- 500 g waxy new potatoes, washed well
- ¼ small red onion, very finely sliced
- 1-2 green chillies, seeded and finely chopped (optional)
- ½-¾ tsp chaat masala (optional)
- 3 large radishes with their leaves, well washed
- very large handful chopped coriander leaves and stalks
- 2 tsp lemon juice
- 1 small-medium garlic clove, made into a fine paste
- 80 ml (⅓ cup) full fat or light mayonnaise
- 2 heaped tbsp sour cream
- 1½ tbsp extra virgin olive oil
- ½ tsp brown mustard seeds
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the potatoes in a large saucepan of lightly salted cold water and bring to the boil. Simmer for 15-20 minutes or until the tip of a knife goes through them easily. Drain well and set aside until cool enough to handle.
Meanwhile, to make the dressing, whisk together the lemon juice, garlic, mayonnaise, sour cream and half the oil, then season to taste. Heat the remaining oil in a small saucepan over low-medium heat, tilting it so the oil collects in one area. When hot, add the mustard and cumin seeds, shake the pan for 2-3 seconds, then add the fennel seeds. Reduce the heat to low and cook for another 10 seconds or until the popping dies down. Remove from the heat and stir into the dressing.
Peel the potatoes, then cut in half if small or quarters if large and place in a large bowl. Add the dressing, red onion, chilli and chaat masala and stir gently to combine well. The potatoes will absorb the dressing as they cool. Just before serving, stir in the radishes, their leaves and the fresh coriander just and adjust the seasoning if necessary.