Potato Salad With Cashew Bits

Directions

1. 1
   Boil or steam the potatoes until tender.
2. 2
   Set aside.
3. 3
   In a large nonstick frying pan put the oil, cumin seeds and dried red chilies.
4. 4
   Heat over high heat until the cumin seeds darken several shades.
5. 5
   Add the cooked potatoes and stir-fry for 1-2 minutes.
6. 6
   Remove the frying pan from the hot burner and let the potatoes cool for about 15 minutes.
7. 7
   Pour the potato mixture into a serving bowl.
8. 8
   Add the cashew bits and the green onions.
9. 9
   Stir in the mayonnaise, the black pepper, and salt as needed.
10. 10
    Garnish with the cilantro, cover, and put into the fridge until well chilled.