Aloo Ko Achar (Potato Salad - Egg-Free)

Ingredients

• about 450 g Potatoes
• 1/4 medium Red onion
• 1 small Green chilies
• 2 tbsp Cilantro
• 1 tbsp Sesame seeds
• 2 tbsp Lemon juice
• 1 tbsp Mustard oil
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly until they are easy to handle. Peel the cooled potatoes and cut them into 2.54 cm cubes.
2. 2While the potatoes are cooking, finely chop the 1/4 medium Red onion, the 1 small Green chilies, and the 2 tbsp Cilantro.
3. 3Place the 1 tbsp Sesame seeds in a dry small skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from heat immediately to prevent burning.
4. 4In a large bowl, combine the 2.54 cm cubes of potato, the finely chopped 1/4 medium Red onion, the finely chopped 1 small Green chilies, and the finely chopped 2 tbsp Cilantro.
5. 5Add the toasted 1 tbsp Sesame seeds, the 2 tbsp Lemon juice, the 1 tbsp Mustard oil, and the 1/2 tsp Salt to the bowl with the potatoes and vegetables. Mix everything together gently but thoroughly until all ingredients are well combined.
6. 6Serve the Aloo Ko Achar immediately, or cover the bowl and place it in the refrigerator to chill for later.

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