SIX SEED POTATOES SALAD FOR THE SOUP KITCHEN ENJOY DAN:

SOUS LORI AND MARCIA SIX SEED POTATOES SALAD by CHEF DAN:

Serves 20

INGREDIENTS:

10 pound small white potatoes

2 tablespoon EACH yellow, and black mustard seeds, kalonji seeds, fennel seeds cumin seeds and dill seeds

2 tablespoons EACH turmeric powder, red chili powder, crushed red pepper flakes, garam masala, five spice powder salt and pepper

1-1/4-cup rice wine vinegar or cider vinegar

3/4- cup vegetable oil

1-cup yogurt or sour cream

DIRECTIONS:

1.   Place the potatoes in a stock.

2.   Cover with water and to a boil.

3.   Cover and lower heat to simmer and simmer for 20-30 minutes.

4.   Drain and when cool slice potatoes in halves or quarters, into bite-size pieces.

5.   In dry cast-iron skillet heat until hot and add 2 tablespoons of seed, at a time.

6.   When toasted place in a bowl to cool.

7.   When cool place in a coffee grinder with turmeric, red chili, crushed red pepper, garam masala, five spice and salt and pepper grind to smooth.

8.   Place in a seeds mixture in a bowl.

9.   Whisk in oil and vinegar and whisk until homogenous.

10.                Whisk in the yogurt or sour cream then fold in the warm potatoes.

11.                Serve at room temperature.

ENJOY DAN:                      BON-APPETITE!!