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Bring 2 quarts water to a rolling boil. Add the whole potatoes. Boil 18-25 minutes, depending on how big
the potatoes are. Drain the potatoes well and return to the hot pan to steam dry for a few minutes, and
then remove the skin right away. If the boiled potatoes are left to sit with their skins on, they'll
become mushy. When the potatoes are peeled, chop into 1/2-inch cubes. If the potatoes are very small,
just cut in half or quarters. Place in a large bowl and set aside until ready to use. Don't refrigerate,
or the potatoes will take on a "reheated" flavor when warmed. Peel, halve and finely mince the onion. In
a large skillet, heat the butter over medium heat. Add BROWN MUSTARD SEED when hot. Stir the seeds and
watch carefully. When the seeds begin to pop, add the minced onion. Lower the heat a bit and sauté
the onions, stirring, until they are soft and translucent–about 5 minutes. Add SWEET CURRY POWDER,
GARAM MASALA, GARLIC, GINGER and CILANTRO, stir to coat onions. Add water, sugar and 1/2 tsp. salt;
simmer until a thick paste is formed (about 1 minute). Add potatoes; toss gently until colorful and
warmed through. Serve warm, room temperature, or cold.
Yield: 1 large bowl potato salad (8-12 servings)
Prep. and cooking time: about 40 minutes total
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