You’ll be hard-pressed to find a more
intriguing warm potato salad, and with
only five ingredients, too! The combination
of yellow mustard seeds, red pepper,
cilantro, and ginger packs a punch that
is unexpected yet so refreshing.
Makes
4 to 6 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Peel and mince ginger.
Cover and refrigerate.
Cut potatoes in half
and place in a large
saucepan covered with
cold water by 1 inch.
Cover and refrigerate.
Test Kitchen Tip
Toasting any sort
of nut or seed in a dry skillet
is the best way to intensify its
flavor. Mustard seeds are
unique in that they can taste
like popcorn ever so slightly.
Instructions
Bring potatoes and cold water to
cover by 1 inch to a boil over high
heat, in a large saucepan. Reduce
heat to medium-low. Cook until
potatoes are tender but still hold
their shape, 8 to 10 minutes.
Drain well.
Place mustard seeds in a small
skillet; cook over medium-high heat,
shaking pan frequently, until seeds
begin to darken and pop, about
1½ minutes. Sprinkle over potatoes.
Add olive oil to skillet. Add ginger;
cook over medium heat until
fragrant, about 2 minutes. Pour over
potatoes. Add cilantro, red pepper,
and ½ teaspoon kosher salt, tossing
to coat. Serve immediately.
