Easy Recipe Finder
Recipe Feeder
1 1/2 pounds red potatoes, preferably very small, scrubbed
Salt, to taste
1/4 cup vegetable oil, or more as needed
2 to 6 teaspoons papayas hot, (or for a much milder salad, us...
1 1/2 teaspoons coriander, ground
1/2 teaspoon black pepper, freshly ground
1/8 teaspoon cardamon, ground
1 onion, large, very thinly sliced
2 tablespoons lemon juice, fresh
3 tablespoons cilantro, chopped and fresh
1. If using very small new potatoes, cut them in half; cut larger potatoes into 1/2-inch chunks. Place the potatoes in a medium-size saucepan with lightly salted water to cover and bring to a boil. Reduce the heat to medium and simmer the potatoes until just tender, about 10 minutes.
2. Meanwhile, prepare the onion mixture. Heat 1/4 cup oil in a large skillet over high heat. Add the paprika (start with a small amount), coriander, pepper, and cardamom and sauté, stirring, for 15 seconds. Add the onion and sauté for 1 minute. Reduce the heat to medium, then medium-low, and cook the onion until caramelized-that, is very soft and a deep golden brown-which will take about 20 minutes in all.
3. When the potatoes are done, drain in a colander, rinse under cold running water until cool, and drain again. Set aside while finishing the onion mixture.
4. Stir the cooled potatoes and lemon juice into the onion mixture and cook over medium heat until thoroughly coated, 1 to 2 minutes. Correct the seasoning, adding salt or paprika as necessary; the salad should be highly seasoned. If it looks too dry, add a little more oil. Transfer to a bowl and let cool, then sprinkle with cilantro to serve.
Serves 4
Salt, to taste
1/4 cup vegetable oil, or more as needed
2 to 6 teaspoons papayas hot, (or for a much milder salad, us...
1 1/2 teaspoons coriander, ground
1/2 teaspoon black pepper, freshly ground
1/8 teaspoon cardamon, ground
1 onion, large, very thinly sliced
2 tablespoons lemon juice, fresh
3 tablespoons cilantro, chopped and fresh
1. If using very small new potatoes, cut them in half; cut larger potatoes into 1/2-inch chunks. Place the potatoes in a medium-size saucepan with lightly salted water to cover and bring to a boil. Reduce the heat to medium and simmer the potatoes until just tender, about 10 minutes.
2. Meanwhile, prepare the onion mixture. Heat 1/4 cup oil in a large skillet over high heat. Add the paprika (start with a small amount), coriander, pepper, and cardamom and sauté, stirring, for 15 seconds. Add the onion and sauté for 1 minute. Reduce the heat to medium, then medium-low, and cook the onion until caramelized-that, is very soft and a deep golden brown-which will take about 20 minutes in all.
3. When the potatoes are done, drain in a colander, rinse under cold running water until cool, and drain again. Set aside while finishing the onion mixture.
4. Stir the cooled potatoes and lemon juice into the onion mixture and cook over medium heat until thoroughly coated, 1 to 2 minutes. Correct the seasoning, adding salt or paprika as necessary; the salad should be highly seasoned. If it looks too dry, add a little more oil. Transfer to a bowl and let cool, then sprinkle with cilantro to serve.
Serves 4
