| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds small Yukon gold potatoes, halved
- Salt
- Pinch saffron
- 1/2 teaspoon turmeric
- 1/2 to 3/4 cup chicken stock
- 1 cup frozen peas
- 1 red chile pepper, thinly sliced
- 1 small bunch thin scallions, chopped or sliced on an angle
- 1 teaspoon each mustard seeds, cumin and coriander
- 1 lemon, juiced
- 3 tablespoons extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, 12 to 15 minutes.
- Meanwhile add saffron and turmeric to small pot with chicken stock and bring to a boil, over medium heat. Reduce the heat and simmer to reduce the stock by half, about 10 minutes.
- Put the peas in a bowl with the chile pepper and the scallions and allow the peas to defrost.
- While the stock reduces, toast the seeds, over medium-low heat, in a small skillet until fragrant, about 2 minutes. (Cook’s Note: I use seeds or cumin and coriander because I keep them on hand for marinades. You can substitute 1/2 teaspoon ground spice of each if you prefer.)
- Drain the potatoes well and add them to the bowl with the peas. Pour in the stock while the potatoes are hot. Sprinkle with the seeds and dress with the lemon juice and extra-virgin olive oil, 3 turns of the bowl. Toss to combine, season with salt, to taste, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 279 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 1 mg |
| Sodium | 673 mg |
Reviews
I thought this was great and would definitely make it again. The only change was after I toasted my spices I did grind them. In response to previous reviews: Make sure you use small Yukon golds. Not all potatoes will hold up like yukons will and the very small size hold up better with more skin to potato ratio. When cooking, make sure it isn’t boiling too rapidly and be very careful to only cook until just barely tender (slightly stiff when fork is inserted but will fall off fork on its own). If you cook even a couple minutes longer you will get mush. After straining, add them back to the same pot and let sit a couple minutes to evaporate out any excess water. This will allow “room” for liquid to be absorbed. Make sure stock and spice mixture is adequately reduced – I had no problem with my potatoes soaking up all of it (I used 1/2 cup). When mixing, be gentle and use a folding motion. Mine turned out perfect!
Have to agree with GoodVanilla of Chadds Ford, Pa- this concoction results in a potato mess and not a potato salad. I was hoping that Rach would provide more detail about this recipe here on FN dot com since the TV show completely ignored this key part of it.
If you dump the reduced stock over the potatoes Rach, you get a bunch of soggy potatoes!
At least I did! Too soggy to serve. Had to toss it out. What a waste! Wish the TV Show could show us how you added the stock and then this resulted in a potato salad and not a sort of potato slush soup.
And this comment goes out to julan24 of Topeka 55….please rate the recipe and only after you have tried it at least once! Giving a recipe 5 stars and then admitting that you really want to try it is just stupid, IMO! Do try it and THEN post back and rate it.
Thank you.
If you dump the reduced stock over the potatoes Rach, you get a bunch of soggy potatoes!
At least I did! Too soggy to serve. Had to toss it out. What a waste! Wish the TV Show could show us how you added the stock and then this resulted in a potato salad and not a sort of potato slush soup.
And this comment goes out to julan24 of Topeka 55….please rate the recipe and only after you have tried it at least once! Giving a recipe 5 stars and then admitting that you really want to try it is just stupid, IMO! Do try it and THEN post back and rate it.
Thank you.
I don’t know what the hell this was supposed to be but it was a FAR cry from potato salad. Total slop of a dish. And the lamb burgers weren’t that great, either, (IMO, of course). I still groove on the Rach but this was a total loss for me.
Saw this on the show last night and really want to try this one. Burgers look good as well, although with something besides lamb. Had some saffron for awhile and now I have something to use it in. Oh, and by the way, who in the heck is Sonja? Would be good to keep comments about a particular person relative to the page they are posting on, and, I agree with you bashers are a particularly annoying breed.
Had to post stars because a comment is not allowed without it
Had to post stars because a comment is not allowed without it