HL Cafe’s Curried Potato Salad

  • 4 cups diced red potatoes
  • 2/3 tsp turmeric
  • 2/3 tsp salt
  • 1 cup cooked lentils
  • 2/3 cup small diced red onion
  • 3 scallions, small diced
  • 1 Tbsp + 1 tsp curry powder
  • 2 tsp brown mustard seeds
  • 2 tsp chili powder
  • 1/4 cup vegetable oil
  • 1 Tbsp + 1 tsp lime juice
  • 1 Tbsp + 1 tsp apple cider vinegar
  • Salt and freshly ground black pepper, to taste

In large pot, bring salted water to a boil then reduce to a simmer; add potatoes, turmeric, and salt, and cook until fork-tender.  Drain, shock in an ice bath, drain again, and remove to large bowl.  In skillet over medium heat, add vegetable oil and toast curry powder, mustard seeds, and chili powder until warm and fragrant, about 3 minutes.  Set aside to cool.  Add lentils, red onion, scallions, lime juice, apple cider vinegar, and cooled spices to potatoes and mix well to combine.  Add salt and pepper to taste.

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