Gujarti Style Roasted Potato Salad
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Gujarti Style Roasted Potato Salad
Olive oil spray 2 lb New potatoes, diced
1 ts Paprika
3 ea Carrots, julienned
1/4 c Parsley
1/2 tb Mustard seeds
1 ts Cumin seeds
2 tb Extra-virgin olive oil
1/2 c Stock
2 tb Lemon juice
Salt & pepper
3 tb Pistachios, chopped
Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley. Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnish with pistachios.
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