Cover potatoes with 4 or 5 cups water in a saucepan. Add salt and bring to a boil. Cover, reduce heat to medium-low, and simmer for 8 to 12 minutes, until potatoes are fork-tender. Drain and rinse with cold water to stop the cooking. Set aside.
Heat avocado oil in the same saucepan over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes. Add garlic and spice blend and cook, stirring frequently, for 3 minutes, or until garlic is soft and fragrant.
Add cooked potatoes, 2 tablespoons olive oil, and 2 tablespoons lemon juice and toss to coat. Taste and add salt and more olive oil and/or lemon juice if needed.
Toss the potato salad in the saucepan. Transfer to individual bowls or a serving bowl and sprinkle with paprika if desired. Serve warm.
Makes 4 Servings
3 cups (1-inch) cubed potatoes
½ teaspoon sea salt
2 tablespoons extra-virgin avocado oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon store-bought garam masala spice mix
2 to 4 tablespoons extra-virgin olive oil
2 to 3 tablespoons freshly squeezed lemon juice
1 tablespoon sweet or smoked paprika
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.