Aloo Ko Achar (Potato Salad)

Ingredients

• 4 medium Potatoes
• 0.5 medium Red Onion
• 1 small Green Chili
• 2 tbsp Cilantro
• 2 tbsp Lemon Juice
• 1 tbsp Sesame Seeds
• 1 tbsp Mustard Oil
• 0.25 tsp Turmeric Powder
• 0.5 tsp Salt

Instructions

1. 1Place the 4 medium Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly until they are easy to handle. Peel the cooled potatoes and cut them into 1-inch cubes.
2. 2In a medium bowl, combine the 1-inch cubes of potato, the 0.5 medium Red Onion (chopped), the 1 small Green Chili (finely chopped), and the 2 tbsp Cilantro (chopped).
3. 3Place a small, dry skillet over medium heat (350°F / 175°C). Add the 1 tbsp Sesame Seeds to the skillet and toast for 2-3 minutes, shaking the pan often, until they are lightly golden and fragrant. Remove from heat immediately to prevent burning.
4. 4Add the toasted 1 tbsp Sesame Seeds to the bowl with the potato mixture.
5. 5In a small bowl, whisk together the 2 tbsp Lemon Juice, 1 tbsp Mustard Oil, 0.25 tsp Turmeric Powder, and 0.5 tsp Salt until well combined.
6. 6Pour the dressing over the potato mixture in the medium bowl. Toss gently with a spoon or spatula to coat all the ingredients evenly.
7. 7Serve the Aloo Ko Achar immediately, or cover the bowl and chill in the refrigerator for at least 30 minutes before serving.

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