Crispy Potato Salad | Idaho Potato Commission

Ingredients

• 2 medium Red Bliss Idaho® potatoes, scrubbed
• 6 tablespoons vegetable oil
• 1 small carrot, peeled and cut into ¼-inch dice
• 1 small Persian cucumber, seeded and cut into ¼-inch dice
• ½ cup cooked corn kernels
• 1 green serrano chile, stemmed and minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon toasted sesame seeds
• 1 heaping teaspoon chaat masala* (optional)
• salt
• a few tablespoons warm water
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• finely chopped fresh cilantro, for garnish