Sunday, July 31, 2011


I made a commitment to post once a month. A story and a recipe should not be so difficult to complete. Yet, here I am on the last day of the month, with a few hours before August. Although I love to cook and write, sometimes neither come easily. Fortunately, this potato salad will ensure that I meet my goal. It is quick, complex, and flexible. Eat it cold, eat it warm, make it spicy or make it mild.

I made this seedy dish as I was rushing out of the house one day, heading to an outdoor concert. My friends and I opened our respective picnic baskets and ended up with a bounty of salads, as diverse as we were. I could have stayed home and worked on a clever story to accompany this recipe, but instead I decided to enjoy a little bit of summer, and I have no regrets.


Seeded Potato Salad

2 pounds of red potatoes, scrubbed and cut into 1-inch cubes
1 tablespoon of sherry vinegar
2 tablespoons extra virgin olive oil, divided
1-2 gloves of garlic, finely chopped
½ teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
¼ teaspoon red chili flakes (optional)
1-2 green onions, sliced (optional)

Place potato pieces in cold, well-salted water. Bring water to a boil, reduce heat to maintain a gentle simmer, and cook until just tender, about 15 minutes. Drain well and place in a large bowl and sprinkle vinegar while potatoes are still warm.

While the potatoes are cooking, heat 1 tablespoon of olive oil in a small saucepan on medium heat. When oil is warm, add chili flakes and garlic. Once fragrant, add the mustard seeds. Cook for about a minute until seeds just begin to pop.

Cover potatoes with seasoned oil and seeds. Add a good pinch of salt, remaining olive oil, and toss to coat. Taste and add more salt if needed.

Sprinkle with sliced green onions.

Serves 6

Tags: ,

Category: sides, vegan

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