You haven’t had potato salad like this before. It draws inspiration from Indian food, using flavors from the subcontinent to reinvent one of the most basic “American” dishes around. In order to view the video, please allow Manage Cookies
The potato salad is spiked with chouriço (aka chorizo), a legacy of the country’s Portuguese colonizers, that adds some spice and heartiness to the dish, and topped with paneer, a fresh, milky cheese commonly used in Indian cuisine. Chili powder adds heat and lime brings a zesty brightness. And no: You won’t find any bland mayo here. Make it for a lively addition to your next potluck, brunch, or as a quick and easy side dish. Recipe by Nik Sharma, author of Season: Big Flavors, Beautiful Food
Indian-Inspired Spiced Meatloaf With Pomegranate Molasses Glaze
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Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
8 oz fresh chouriço (Mexican-style chorizo) 2 tbsp extra-virgin olive oil 1 1⁄2 lb fingerling potatoes, halved lengthwise 1 tsp fine sea salt 1⁄2 tsp freshly ground black pepper 1 tsp ground chipotle-chili powder 1⁄2 tsp paprika Coconut vinegar, to taste 2 tbsp raw pumpkin seeds 1 tbsp thinly sliced chives 1⁄4 cup crumbled paneer (or queso fresco) 2 tbsp fresh cilantro leaves, plus more for garnish 1⁄4 cup fresh lime juice 1 lime, quartered, for garnish
How to make it
Remove chorizo from casings, break meat into small pieces, and set aside. Heat olive oil in a large skillet over medium-high heat. Add potatoes and sprinkle with salt and black pepper. Cook, stirring occasionally, until the potatoes are tender, 5 to 6 minutes. Sprinkle with chipotle powder and paprika and fold to coat evenly. Add chorizo and a splash of coconut vinegar and cook for 4 to 5 minutes, until sausage is browned and cooked through, stirring frequently. Add pumpkin seeds and cook for 1 minute longer. Remove pan from heat and transfer contents to a large bowl. Let cool for 5 minutes. Gently stir chives, paneer, cilantro, and lime juice into the potatoes. Taste and adjust seasoning. Garnish with fresh cilantro leaves, and serve at room temperature with lime wedges.
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You haven’t had potato salad like this before. It draws inspiration from Indian food, using flavors from the subcontinent to reinvent one of the most basic “American” dishes around.
In order to view the video, please allow Manage Cookies
The potato salad is spiked with chouriço (aka chorizo), a legacy of the country’s Portuguese colonizers, that adds some spice and heartiness to the dish, and topped with paneer, a fresh, milky cheese commonly used in Indian cuisine. Chili powder adds heat and lime brings a zesty brightness. And no: You won’t find any bland mayo here.
Make it for a lively addition to your next potluck, brunch, or as a quick and easy side dish.
Recipe by Nik Sharma, author of Season: Big Flavors, Beautiful Food
Indian-Inspired Spiced Meatloaf With Pomegranate Molasses Glaze
Read article
Indian-Inspired Spiced Meatloaf With Pomegranate Molasses Glaze
Read article
Indian-Inspired Spiced Meatloaf With Pomegranate Molasses Glaze
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
8 oz fresh chouriço (Mexican-style chorizo) 2 tbsp extra-virgin olive oil 1 1⁄2 lb fingerling potatoes, halved lengthwise 1 tsp fine sea salt 1⁄2 tsp freshly ground black pepper 1 tsp ground chipotle-chili powder 1⁄2 tsp paprika Coconut vinegar, to taste 2 tbsp raw pumpkin seeds 1 tbsp thinly sliced chives 1⁄4 cup crumbled paneer (or queso fresco) 2 tbsp fresh cilantro leaves, plus more for garnish 1⁄4 cup fresh lime juice 1 lime, quartered, for garnish
How to make it
Remove chorizo from casings, break meat into small pieces, and set aside. Heat olive oil in a large skillet over medium-high heat. Add potatoes and sprinkle with salt and black pepper. Cook, stirring occasionally, until the potatoes are tender, 5 to 6 minutes. Sprinkle with chipotle powder and paprika and fold to coat evenly. Add chorizo and a splash of coconut vinegar and cook for 4 to 5 minutes, until sausage is browned and cooked through, stirring frequently. Add pumpkin seeds and cook for 1 minute longer. Remove pan from heat and transfer contents to a large bowl. Let cool for 5 minutes. Gently stir chives, paneer, cilantro, and lime juice into the potatoes. Taste and adjust seasoning. Garnish with fresh cilantro leaves, and serve at room temperature with lime wedges.
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Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
8 oz fresh chouriço (Mexican-style chorizo) 2 tbsp extra-virgin olive oil 1 1⁄2 lb fingerling potatoes, halved lengthwise 1 tsp fine sea salt 1⁄2 tsp freshly ground black pepper 1 tsp ground chipotle-chili powder 1⁄2 tsp paprika Coconut vinegar, to taste 2 tbsp raw pumpkin seeds 1 tbsp thinly sliced chives 1⁄4 cup crumbled paneer (or queso fresco) 2 tbsp fresh cilantro leaves, plus more for garnish 1⁄4 cup fresh lime juice 1 lime, quartered, for garnish
How to make it
Remove chorizo from casings, break meat into small pieces, and set aside. Heat olive oil in a large skillet over medium-high heat. Add potatoes and sprinkle with salt and black pepper. Cook, stirring occasionally, until the potatoes are tender, 5 to 6 minutes. Sprinkle with chipotle powder and paprika and fold to coat evenly. Add chorizo and a splash of coconut vinegar and cook for 4 to 5 minutes, until sausage is browned and cooked through, stirring frequently. Add pumpkin seeds and cook for 1 minute longer. Remove pan from heat and transfer contents to a large bowl. Let cool for 5 minutes. Gently stir chives, paneer, cilantro, and lime juice into the potatoes. Taste and adjust seasoning. Garnish with fresh cilantro leaves, and serve at room temperature with lime wedges.
Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Prep time 10 min.
Cook time 20 min.
Prep time
10 min.
Cook time
20 min.
Ingredients
- 8 oz fresh chouriço (Mexican-style chorizo)
- 2 tbsp extra-virgin olive oil
- 1 1⁄2 lb fingerling potatoes, halved lengthwise
- 1 tsp fine sea salt
- 1⁄2 tsp freshly ground black pepper
- 1 tsp ground chipotle-chili powder
- 1⁄2 tsp paprika
- Coconut vinegar, to taste
- 2 tbsp raw pumpkin seeds
- 1 tbsp thinly sliced chives
- 1⁄4 cup crumbled paneer (or queso fresco)
- 2 tbsp fresh cilantro leaves, plus more for garnish
- 1⁄4 cup fresh lime juice
- 1 lime, quartered, for garnish
How to make it
Remove chorizo from casings, break meat into small pieces, and set aside. Heat olive oil in a large skillet over medium-high heat. Add potatoes and sprinkle with salt and black pepper. Cook, stirring occasionally, until the potatoes are tender, 5 to 6 minutes. Sprinkle with chipotle powder and paprika and fold to coat evenly. Add chorizo and a splash of coconut vinegar and cook for 4 to 5 minutes, until sausage is browned and cooked through, stirring frequently. Add pumpkin seeds and cook for 1 minute longer. Remove pan from heat and transfer contents to a large bowl. Let cool for 5 minutes. Gently stir chives, paneer, cilantro, and lime juice into the potatoes. Taste and adjust seasoning. Garnish with fresh cilantro leaves, and serve at room temperature with lime wedges.
Remove chorizo from casings, break meat into small pieces, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add potatoes and sprinkle with salt and black pepper. Cook, stirring occasionally, until the potatoes are tender, 5 to 6 minutes. Sprinkle with chipotle powder and paprika and fold to coat evenly. Add chorizo and a splash of coconut vinegar and cook for 4 to 5 minutes, until sausage is browned and cooked through, stirring frequently. Add pumpkin seeds and cook for 1 minute longer. Remove pan from heat and transfer contents to a large bowl. Let cool for 5 minutes.
Gently stir chives, paneer, cilantro, and lime juice into the potatoes. Taste and adjust seasoning. Garnish with fresh cilantro leaves, and serve at room temperature with lime wedges.
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