Title: Gujarti Style Roasted Potato Salad
Categories: Salad Gujarti Appetizer Vegetable
Yield: 8 Servings
| | | Olive oil spray |
| 2 | lb | New potatoes, diced |
| 1 | ts | Paprika |
| 3 | | 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. Garnisnh
with pistachios.