Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Potato Salad with Chickpeas and Indian Spices

Scott Phillips

Servings: 8 as a side dish

Ingredients

For the dressing

  • 1/4 cup fresh lime juice
  • 1 Tbs. grainy  mustard
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 large cloves garlic, mashed to a paste
  • 2 tsp. finely grated fresh ginger
  • 1-1/2 tsp. cumin seeds, lightly toasted and ground
  • 1-1/2 tsp. coriander seeds, lightly toasted and ground
  • 1 tsp. turbinado sugar
  • 1/2 tsp. ground turmeric

For the salad

  • 1/4 cup plain rice vinegar
  • Kosher salt
  • 3-1/4 lb. baby potatoes, scrubbed clean
  • 1 cup canned, rinsed chickpeas
  • 3/4 cup fresh chopped cilantro

Preparation

Make the dressing

  • Whisk the lime juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, ginger, cumin and coriander seeds, turbinado sugar and turmeric.

Make the salad

  • Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.

    Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut  the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

    Gently fold the chickpeas and cilantro into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Reviews

Rate or Review

Reviews

  • User avater
    DMickelsen | 08/05/2010

    This is one of the tastiest potato salads I've ever had! Can't wait to make it again this weekend when my family comes over for dinner.

  • maxenglander | 07/25/2010

    This recipe is incomplete. It only shows the ingredients needed for the dressing.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks