New Potatoes with Mustard Oil Herb Salsa from The Flavor Equation by Nik Sharma
This salsa, a cross between Mexican salsas and Indian chutneys, is my love letter to the wasabi lover. If mustard oil is unavailable, use a good-quality extra-virgin olive oil with a strong, pungen...
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Ingredients
- ½ tsp ground black pepper
- Fine sea salt
- 2 lb [910 g] new potatoes
- ½ cup [20 g] packed chopped mint leaves
- ½ cup [60 g] raw pistachios, coarsely chopped
- ½ cup [20 g] packed chopped cilantro or flat-leaf parsley
- ½ cup [120 ml] mustard oil or extra-virgin olive oil (see The Flavor Approach)
- 2 Tbsp fresh lime juice
- 4 or 5 garlic cloves, peeled and minced
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