Aloo ko Achar (Warm Nepali Potato Salad with Sesame and Timur Pepper)

Method

1. 1

   Boil the potatoes whole in salted water until just tender, about 15 minutes; drain, cool slightly, then peel and cube while still warm.

   💡 Warm potatoes drink up the dressing far better than cold ones — don't let them sit and cool first.

2. 2

   Toast the sesame seeds and sichuan peppercorns in a dry pan until fragrant and just starting to pop, then grind coarsely.

3. 3

   Heat the mustard oil until smoking, then pour it over the minced garlic and chopped chili to sizzle and mellow.

4. 4

   Toss the warm potatoes with the ground sesame-timur, the hot garlic-chili oil, lemon juice, spring onion and salt.

5. 5

   Rest 5 minutes for the flavors to settle, then scatter with cilantro and serve warm or at room temperature.