Five Seed Potato Salad

• small white potatoes↗2 lbs
• whole cumin seeds↗2 teaspoons
• mustard seeds2 teaspoons
• whole dill seed↗1 teaspoon
• roughly chopped fennel seed1 teaspoon
• whole coriander seed↗1 teaspoon
• ground cumin↗2 teaspoons
• ground turmeric↗1 teaspoon
• salt↗1 teaspoon
• fresh ground pepper↗

  to taste

• apple cider vinegar↗1⁄4 cup
• canola oil↗1⁄4 cup
• whole milk yogurt or sour cream↗2 tablespoons

Step-by-step instructions

1. 1

   Place the potatoes in a pot, add cold water to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about 15 to 20 minutes. When cool enough to handle, slice the potatoes in halves or quarters, into bite-sized pieces.

2. 2

   Meanwhile, combine the cumin, mustard, dill, fennel, and coriander seeds in a small skillet. Toast over low heat for 3 or 4 minutes, stirring frequently, until the seeds are fragrant and begin to make small popping sounds. Transfer the seeds to a medium bowl, and let cool for a few minutes. Add the cumin, turmeric, salt, pepper, and vinegar, and whisk to blend. While whisking, add the oil in a slow, steady stream, and whisk until homogenous. Whisk in the yogurt or sour cream, then fold in the warm potatoes. Serve warm or at room temperature.