Not Ya Mama's

If you were raised in America, you may never have heard of Russian Potato Salad. If you try it let me know what you think of it.

Russian Potato Salad

1# thin skinned potatoes
Caper dressing*
2 medium apples unpeeled
3 medium sized carrots thinly sliced
1 small red onion chopped
1 medium green pepper, seeded cut into strips
1 can (1#) pickled beets, drained and diced

Boil potatoes until just tender when pierced 20-25 minutes.
Meanwhile prepare Caper Dressing.

*Stir together:
1/2 cup of oil,
3 Tbsp each: white wine vinegar and capers.
2 tsp of honey, (or Splenda),
1 tsp. each: dry mustard and salt,
1/2 tsp dill weed
1/4 tsp. each: pepper and paprika

Drain potatoes, cool, peel and dice directly into dressing. Also dice apples into dressing (prevents browning). Add carrots, onion, green pepper, and beets. Stir lightly. Cover and refrigerate for 6 hours or until next day. Enjoy!

Aloo Ka Bhurta

I thought of all my friends who love international food but face a holiday keen on typical American fare: brats, burgers and hotdogs (I can literally hear arteries clogging up like the pre-long-weekend-traffic on friday afternoon...) I occasionally enjoy a mustard/mayo potato salad, but maybe you're like me:tired of the same blase side dishes. Over the next few days, I'll share two favorites. Today Indian. Tomorrow, Russian Potato Salad. This one is on the zippy side. On a scale of one to ten, this is a solid six. If you like zippy make it as is. If you prefer less heat, leave out the red chilis, or use a 1/4 tsp. of red pepper flakes.

Aloo Ka Bhurta -- Indian Potato Salad
3/4 # potatoes -- 1/4 tsp. turmeric
2 Tb oil -- 1/3 chopped tomatoes
1/2 Cup chopped onion -- 1/2 tsp. salt
1/2 tsp ground cumin -- 3 Tbsp Chopped Cilantro
2-3 dried chilis broken -- 1 green chili chopped

Boil potatoes, cool and break into lumpy mash with hands. In skillet add oil, saute onion, cumin seed and dried chili till brown.

Add potatoes to skillet, sprinkle in turmeric, tomatoes, green chili and salt.
Blend in 3/4 C. of water and cook till bubbling. Remove from heat and cool.

Stir in half of cilantro and garnish with other half. Chill till needed.
Is also good warm, and room temperature.