I love this refreshing potato salad because it’s mildly spicy with a well pronounced flavors of cumin and lemony.
The original recipe asks for peeled potatoes but about 50% of a potatoe’s micronutrients are actually in the skin! So save yourself some time and keep the nutrients by eating potatoes with their skins. Potatoes are very high in potassium (a medium potato has twice as much potassium as a banana) and vitamin C. Another benefit of potatoes is in their colored skins that are high in antioxidants.
Raw potato juice is helpful with heartburn and stomach ulcer-related discomfort. Interestingly, we discovered this effect of potatoes during the First World War. Soldiers were sitting in trenches for weeks and months unable to cook their food. As a result, they ate mostly raw potatoes. And surprisingly, people who suffered from digestive pain and discomfort felt free from their symptoms.
In this potato salad, we use tomatoes and potatoes, and both belong to the nightshade family. Unfortunately, plants from this family have a reputation of contributing to chronic joint pain. While not all arthritic conditions will be improved by avoiding nighshades, it’s certainly a good idea to investigate this. For that reason I would encourage you to eliminate them from your diet for 3-4 weeks to see if symptoms improve.
Chaat Masala is a traditional Indian combination of spices – the soul of the recipe. You can make it yourself or use commercially made mix. There are many variations of Chaat Masala and here is mine. Combine together 1tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp black pepper, 1/4 tsp mango powder, 1/4 tsp asafetida, 1/2 sea salt and 1/2 black salt.
Indian Potato Salad
Inspired by Julie Sahni
6 potatoes, preferably red
2 big tomatoes, cubed
½ small onion, finely chopped
1 bunch fresh coriander leaves, coarsely chopped
1 tsp ground cumin seeds
½ lemon, juiced
2 Tbsp flax oil
1 Tbsp Chaat Masala
1/3 cup water
Salt to taste
- Boil potatoes in their skins until they are tender but firm.
- Mix Chaat Masala with water and set aside.
- Drain and as soon as you can handle the potatoes cut them into ½ inch cubes, place in a salad bowl and pore Chat Masala mixture over. Mix carefully and let cool and absorb the spices, stirring a few times.
- Add the rest of the ingredients, sprinkle with cumin, lemon juice and oil.
- Toss and serve with Cod or Shrimp.