POTATO SALAD WITH MUSTARD SEEDS RECIPES

Steps:

• Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and rinse with cold water. Cool. Remove the bottom leaves and tough outer leaves, leaving tender hearts and bottoms; reserve leaves for another use. Cut artichokes in half lengthwise. Remove the fuzzy thistles from bottoms with a spoon. Coarsely chop artichoke hearts and bottoms. Place chopped artichokes in a large bowl.
• While the artichokes are cooking, place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and rinse with cold water. Cool. Cut potatoes into 1/4-inch-thick slices. Add potatoes and peas to chopped artichoke in bowl.
• Cook mustard seeds in a small skillet over medium heat for 1 minute or until toasted. Combine mustard seeds, dressing, and remaining ingredients in a small bowl, and stir well with a whisk. Pour over the artichoke mixture, and toss well. Cover and chill.
• Note: Substitute 1 cup of chopped drained canned artichoke hearts or bottoms for the fresh artichokes, if desired. If you are unable to find brown mustard seeds, substitute whole-grain mustard for the Dijon.

Steps:

• Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
• Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
• Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
• Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
• Add a small amount of water at a time if all liquid evaporates.
• Fold in cilantro just before serving.