I’m a big fan of potatoes, but sometimes it gets old eating them in samosas and pakoras during Ramadan. I wanted to incorporate a potato salad into the iftar meal, but I’m not a big fan of the mayonnaise based salads. I can eat a small portion of it and then I’m over it. I decided that we should have one of my favorite sides, an Afghan Potato Salad. It would always come as a small side along with a leafy salad whenever we would order Afghan take-out, but it’s never on the menu. I’d always finish that small portion right away and then be sad there was none left. So of course, it had to be made at home in a larger quantity!
AFGHAN POTATO SALAD
- 4 medium potatoes, peeled and cut in cubes
- 1 bunch chopped cilantro
- ½ cup white distilled vinegar
- ¾ teaspoon salt
- 2-3 cloves of garlic
- 1 Serrano chili
- 15 oz. can of garbanzo beans
- Boil the potatoes, and then put aside to cool off and cut into cubes.
- Cook the garbanzo beans with juice for 20 minutes, add potatoes and cook for another 5 minutes, then turn the stove off.
- While the potatoes and garbanzos are cooking, combine the cilantro, vinegar, salt, green chilies and garlic in a blender and puree until smooth.
- Add puree to the garbanzos and mix well, serve warm or cold. Serves 4.
This is a pretty easy dish to make in our house since we always have these ingredients on hand. It’s a deceivingly light dish so I always want to eat large bowlfuls of it. There’s a little spice and tang with the “dressing” puree sauce in it. I also add some lemon juice since the restaurant version is a combination of spicy and sour.