Easy Potato Salad

1 lb. baby red potatoes
3 Tb. mayo
1 Tb. mustard
1 Tb. minced red onion
1 Tb. chopped chives
2 hard boiled eggs, diced
salt and pepper

Boil potatoes in water for 15-20mins. Potatoes are done when fork can be easily inserted into potato. Strain and rinse potatoes with cool water. When potatoes have cooled enough to handle, cut into halves or fourths depending on size of potato. Place in a bowl and add the onion, chives, and eggs. Mix. Add mustard, mayo, and a dash of salt and pepper. Stir until potatoes are well coated. Chill before serving.

Potato Curry

4 medium potatoes (cook them in microwave first, approx 8 mins)

3-4 Tb. olive oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp chili powder (to taste)

dash cayenne pepper

dash salt

Cube potatoes (I leave skin on) after they have been cooked in
microwave.
Heat olive oil. Add mustard and cumin seeds, cook until they splutter
(crackle and pop) then add potato and stir.
Add chili powder, cayenne pepper, salt and stir well. Extra oil may
be needed to prevent burning and add to flavor.
Cook over medium-high heat until potatoes begin to brown and crisp on
the outside. I cook them as long as possible without burning it!

This yummy side dish pairs well with sambar, rasam, and dal rice.

Rating: 5 stars