Indian-Style Dill and Turmeric Potato Salad

5 steps · 30 min total

1. 01

   Warm the Oil

   Pour the olive oil into a large frying pan and set it over medium heat.
2. 02

   Bloom Aromatics

   Add the 2 cloves of minced garlic and 1 pinch of chili flakes to the warm oil. Cook them gently, stirring often, until the garlic is fragrant and just starting to turn pale gold, about 1 minute. Stir in the 1/2 teaspoon of turmeric powder and continue to fry for another 30 seconds; the turmeric will deepen in color and smell earthy.
3. 03

   Coat Potatoes

   Tip the 4 large potatoes, cut into pieces, into the pan. Toss them gently to ensure each piece is coated in the turmeric-spiced oil.
4. 04

   Cook and Finish Potatoes

   Pour in about 1/4 cup of water. Cover the pan and let the potatoes cook, steaming until they are tender when pierced with a fork, about 10 to 15 minutes. Check occasionally to ensure the water hasn't evaporated completely; add a splash more if needed.

   Once the potatoes are tender, remove the pan from the heat. Stir in some salt to taste, then fold in the 1 cup of fresh dill until it wilts slightly from the residual heat.

5. 05

   Serve Warm

   Serve this warm potato salad right away.