Indian Summer Salad
  • 3 medium potatoes
  • kosher salt
  • medium English cucumber.
  • lemon
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander seeds
  • mint leaves
  • green chilli
  1. Boil 3 medium potatoes, unpeeled until just tender. A Welsh trick: they boil potatoes in sea water, which I tested one glorious summer at Plet and it works like a dream - the texture especially is quite something because the salt affects the way the cells burst when they cook. So now I add a big handful of kosher salt whenever I boil potatoes.
  2. Let them cool, peel them and cut them into fairly large cubes.
  3. Peel a medium English cucumber, cut it in half lengthwise, scoop out the seeds with a teaspoon and cut it into roughly the same size cubes as the potatoes.
  4. Mix the cucumber and potato carefully with the juice of half a lemon and 1 teaspoon salt. Put aside in the refrigerator.
  5. Toast together in a dry frying pan 1 teaspoon cumin and 1 teaspoon coriander seeds until they are very fragrant. Grind them as finely as you care to in a mortar and pestle.
  6. In the blender reduce to a thick puree a small handful of mint leaves and green chilli to taste with enough vegetable oil to make this possible.
  7. Mix the spices into the mint puree and fold into the potatoes and cucumber - again carefully so as not to break the potatoes.
  8. Chill well and serve. Very refreshing.
Wintry potatoes with a last tang of summer, crisp and pale green - Indian potato and cucumber salad. From Julie Sahni's Classic Indian Cooking