Potato and Fried Hard Boiled Egg Salad

I just love spices, and I used several in this flavorful warm potato salad with an Indian flare.  Mustard oil is available in international grocery stores, and it’s worth seeking out to add a spicy mustard flavor to food.  I top this dish with fried hard boiled eggs that is a common dish in Nepal.  You could just used hard boiled eggs, but if you take the time to fry them in the spicy oil, you’ll be glad you did.

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Ingredients (serves 8-10):

1 pound red new potatoes
2 tablespoons kosher salt, plus more for seasoning
1/4 cup mustard oil
1/4 cup vegetable oil
1 large yellow onion, cut into thin slivers
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 jalapeno chile, minced
3/4 cup cherry tomatoes, quartered
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. ground black pepper
1/4 cup white wine vinegar
4 fried hard boiled eggs (recipe follows), cut in half lengthwise
1/4 cup cilantro, chopped
1 tbsp. fresh red chile, cut into rings

Place potatoes in large pot and cover with water.  Add 2 tablespoons of salt and bring to a boil.  Reduce heat to a simmer and cook for 15-20 minutes, until potatoes are tender.  Don’t over-cook to mushy!  Meanwhile, pour the mustard oil into the bottom of the serving dish for the potato salad.  Drain the potatoes and add to the mustard oil.  Sprinkle with 1 teaspoon of salt and gently toss to coat potatoes with mustard oil and salt. 

Heat a medium-size skillet over medium high heat.  Add vegetable oil.  When hot, add onions and sauté until soft.  Add garlic, ginger, chile, cherry tomatoes, cumin, coriander, chile powder, black pepper, and 1 teaspoon salt.  Stir for two minutes, then turn off heat and add vinegar.  Stir, and pour over potatoes, gently stirring to coat.  Top with fried hard boiled eggs, cilantro and red chiles.  Serve warm or at room temperature.


Fried Hard Boiled Eggs

4 eggs
3 tablespoons vegetable oil
1 garlic clove
1/2 tsp. turmeric
1/2 tsp. chile powder
1/2 tsp. cumin seeds
1/2 tsp. ground coriander

Place eggs in a pot of cold water, then bring to a boil.  As soon as water comes to a boil, turn off heat and cover.  After 15 minutes, remove eggs and place in a bowl of ice water.  Peel eggs and set aside.

In a small skillet heat the oil over medium heat.  Add garlic clove and remaining ingredients.  Immediately add the boiled eggs, and using tongs roll the eggs in the pan to coat with the spicy oil.  When the spices become dark remove eggs to a plate and discard oil.  It’s important to not let the spices burn or you will ruin the flavor!

SaladsEvan Wei-Haas