A slight variation on the truly inspiring maximalist potato salad by Cookbook Author, Heidi Swanson. The lightly pan-fried curry leaves add a wonderful flavour and you can easily change up the steamed vegetables to suit the season.
1kg new seasons potatoes, we used Perlas
5 cloves garlic, peeled
2.5cm piece fresh ginger, peeled
4 tbsp olive oil
20 curry leaves, fresh or frozen
1 tbsp black mustard seeds
1⁄2 tsp cumin seeds
1 green chilli, finely chopped
A pinch of dried chilli flakes
3⁄4 tsp ground turmeric
1 cup cooked chickpeas, optional
3-4 cups lightly steamed vegetables, we used fresh asparagus and sprouting broccoli
4 spring onions, trimmed and finely sliced
1⁄4 cup roughly chopped coriander leaves
2 tbsp sesame seeds, toasted
Cut any larger potatoes in half lengthwise, then boil in lightly salted water until tender. Drain well and transfer to a large heatproof bowl. Meanwhile, finely chop the garlic and ginger with a little salt and set aside. Heat the oil in a small frying pan over medium heat and add the curry leaves, cooking for 20 seconds. Add the mustard seeds and cumin seeds and cook until you hear popping, watching you don't burn the cumin seeds. Add the garlic and ginger mixture and the chilli and cook for a further 30 seconds. Remove from the heat and add the chilli flakes and turmeric and stir well. Pour over the cooked potatoes.
Add the chickpeas to the potatoes, if using, the steamed vegetables, spring onions and coriander. Put into your serving dish and squeeze over lemon juice to taste. Sprinkle with the sesame seeds and serve.