Anda Sadeko (Spicy Potato Salad with Mustard Oil)

Ingredients

• 2 medium Potatoes
• 1 cup Chickpeas
• 1/2 medium Red Onion
• 1-2 Green Chilies
• 2 tablespoons Mustard Oil
• 2 tablespoons Lemon Juice
• 1/4 teaspoon Turmeric Powder
• to taste Salt
• 2 tablespoons Fresh Cilantro

Instructions

1. 1Place the 2 medium potatoes in a large heavy-bottomed pot. Add enough cold water to cover the potatoes by at least 1 inch (2.5 cm). Place the pot over high heat and bring the water to a rolling boil, which occurs at 212°F (100°C). Once boiling, reduce the heat to medium so the water maintains a gentle simmer, approximately 185-205°F (85-96°C), and cook for 15-20 minutes until a fork slides in easily to the center without resistance.
2. 2Carefully drain the cooked 2 medium potatoes using a colander. Let the potatoes cool for 10 minutes, or until they are warm enough to handle comfortably but not hot, which makes them easier to peel. Once cooled, peel the skin from each potato and cut the peeled potatoes into 1/2-inch (1.25 cm) cubes.
3. 3Thinly slice the 1/2 medium red onion. Finely chop the 1-2 green chilies. Chop the 2 tablespoons of fresh cilantro. Drain the 1 cup of chickpeas from their liquid, then rinse them thoroughly under cold running water and set aside.
4. 4In a large mixing bowl, combine the cubed 2 medium potatoes, the rinsed 1 cup of chickpeas, and the thinly sliced 1/2 medium red onion.
5. 5In a separate small bowl, whisk together the 2 tablespoons of mustard oil, 2 tablespoons of lemon juice, 1/4 teaspoon of turmeric powder, and the finely chopped 1-2 green chilies. Add salt to taste, starting with 1/4 teaspoon and adding more if desired after tasting the final salad.
6. 6Pour the prepared dressing over the potato, chickpea, and red onion mixture in the large mixing bowl. Gently toss all the ingredients together using a spoon or spatula until they are evenly coated with the dressing. Sprinkle the chopped 2 tablespoons of fresh cilantro over the salad. Serve immediately, or for enhanced flavor, chill it in the refrigerator for at least 30 minutes before serving.

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