Potato Salad With Cashew Bits - cooking recipe

Ingredients

2 lbs red potatoes, peeled and diced
3 tablespoons oil
1 teaspoon cumin seed
2 dried red chilies, halved
1/4 cup roasted cashew pieces, finely chopped
2 green onions, thinly sliced
mayonnaise, to taste
1/4 teaspoon ground black pepper
salt, as needed
2 tablespoons fresh cilantro, minced

Preparation

Boil or steam the potatoes until tender.
Set aside.
In a large nonstick frying pan put the oil, cumin seeds and dried red chilies.
Heat over high heat until the cumin seeds darken several shades.
Add the cooked potatoes and stir-fry for 1-2 minutes.
Remove the frying pan from the hot burner and let the potatoes cool for about 15 minutes.
Pour the potato mixture into a serving bowl.
Add the cashew bits and the green onions.
Stir in the mayonnaise, the black pepper, and salt as needed.
Garnish with the cilantro, cover, and put into the fridge until well chilled.