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Potato Salad with Fresh Herbs (Kartopilis Salati Mtsvanilit)

This vegan mashed potato salad includes a variety of fresh herbs. Cilantro, parsley, dill—all give freshness and color. This is a rural style potato salad; in rural areas people live off the land, growing vegetables, herbs, and fruit. When people in the villages make this salad, they pick fresh herbs from their garden, and they have it for lunch or dinner or whenever they have time to eat with soup or a pkhali dish, or pickled vegetables such as cucumber, green chili or red bell peppers. I serve it for dinner as a side dish to accompany various stews, meat, and chicken dishes.

Ingredients for Potato Salad with Fresh Herbs (Kartopilis Salati Mtsvanilit)
Serves 4 to 6

2 pounds/908g red-skinned or white potatoes, scrubbed
¼ cup canola oil
2 medium onions, peeled and chopped
1/4 cup/10g finely chopped flat-leaf parsley
1/4 cup/10g finely chopped cilantro
2 tablespoons finely chopped dill (optional)
½ teaspoon hot red ground pepper, hot paprika, or cayenne
Fresh green or red chili pepper, deseeded and sliced, to taste
Fine sea salt and black pepper to taste

Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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