Party Potatoes Punched Up with Popping Color

I was in a potato salad rut and my brother nudged me to try this version. More than happy to accommodate. It’s not your mother’s recipe, and it creates sparks on your party plate!

Serves 6

INGREDIENTS:

• Yukon potatoes – 2 pounds, 3/4-inch chunks, unpeeled [or other thin skin varieties]
• salt to cook potatoes – 2 TBS
• VINAIGRETTE
  • garlic cloves – 2 grated or finely minced
  • lime juice – 3 TBS [or white wine vinegar]
  • turmeric powder – 1 tsp
  • Dijon mustard – 1 tsp
  • olive oil – 3 TBS
• additional 1 tsp olive oil
• mustard seeds – 1 tsp
• cumin seeds – 1tsp
• salt & pepper to taste
• cherry tomatoes – 1 pint, halved
• GARNISH: With some or all of the following
  • Cilantro sprigs, thinly sliced scallions, thinly sliced Fresno and serrano chiles

INSTRUCTIONS:

1. In a medium sized pot bring water to boil, add salt and potatoes and cook until tender, 9-12 minutes
2. Meanwhile, make the vinaigrette by combining garlic, lime juice, turmeric, mustard, and olive oil [hint: to create an easy emulsification, also add 1 tsp mayonnaise and whisk well]
3. Drain the potatoes, but do not rinse and place in a shallow bowl
4. Toss the vinaigrette lightly into the potatoes
5. In a small skillet, heat 1 tsp of olive oil and add the mustard and cumin seeds and stir until some of the spices begin to pop; then pour onto the potatoes and lightly toss
6. Taste for seasoning and add the tomatoes
7. Serve with garnishes

– Recipe adapted, original by NYTimes