Coconut Samosa Potato Salad (from Salad Sam!)

INGREDIENTS

2 lb

Russet potatoes

1 cup

fresh or frozen peas

1 cup

cooked chickpeas (half of a 14 ounce can)

red onion, peeled and finely diced

1 1/2 cups

lightly packed cilantro leaves, roughly chopped

1/2 cup

lightly packed mint, roughly chopped

2/3 cup

roasted, unsalted cashews, roughly chopped

3 tbsp

mild flavored vegetable oil such as grapeseed

curry leaves, roughly chopped (leave out if you can’t find them)

4 tsp

mild or hot curry powder

1/3 cup

lime juice

1/2 tsp

cayenne pepper

1/2 tsp

salt

2 cups

gently crushed toasted papadam chips

1/2 cup

toasted, unsweetened coconut shreds (see East West Corn Salad, page XX, for tips on toasting coconut)

1 tbsp

garam masala