Afghani Potato Salad
Potato salad is a standard at every outdoor summer event, but the classic American version is full of mayonnaise that shouldn’t be left out in warm weather. Luckily, there are many other versions of potato salad that don’t depend on mayonnaise. The best known is probably German potato salad, with smokey flavors from bacon and the sharp bite of mustard. My favorite, though, is an Afghani version that gets freshness from cilantro, earthiness from chickpeas, and a bit of heat from hot peppers. The traditional Afghani hot peppers aren’t available here, but either jalapenos or serranos work well as substitutes.
Tip: You want to add the dressing to the potatoes while they are still hot, so the potatoes will absorb the liquid from the dressing. You can serve this salad warm or chilled.
Abby Schweber
Ingredients
2 lbs. potatoes* (any kind)
2 cans chickpeas (~15 oz. each)
2 bunches spring onions*
2 cups cilantro
1 or 2 jalapeno or serrano peppers* (depending on how spicy you want it)
¾ cup white wine vinegar
1.5 tsp. salt
½ tsp. pepper
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Bring a medium sized pot of water to boil.
Peel and cut potatoes into ½” cubes. Add to the boiling water, turn to high until it comes back to a boil, then reduce to medium low and simmer until tender, about 15 minutes.
Take the root ends and any limp or brown leaves off the spring onions. Cut into 1-2” lengths. Cut off the bottom of the cilantro stems, then cut into 2-3” lengths. Cut the peppers in half, removing the stem and seeds, and cut into 1” lengths.
Place spring onions, cilantro, peppers, vinegar, salt, and pepper in your blender or food processor with the chopping blade and blitz until it’s smooth.
Drain the chickpeas.
When the potatoes are finished, drain well and put into your serving bowl along with the chickpeas, then stir in the herb dressing. After a few minutes, stir again.
