Ingredients:

• 2 Idaho® Yukon Potatoes
• 2 teaspoons olive oil
• 1 tablespoon fennel seeds
• ½ teaspoon black mustard seeds
• 1 teaspoon ginger, finely chopped
• ¼ cup white onions, sliced
• 2 green chilies, sliced
• ½ teaspoon turmeric
• 1 teaspoon kashmiri red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon Dijon mustard paste
• salt to taste
• ½ cup snap peas
• 2 tablespoons coriander leaves
• 1 teaspoon lemon juice

Directions:

1. Peel potatoes, cut into batons (French fry size) and boil in salted water until partially cooked. Let cool.
2. Blanch snap peas in salted water and shock. Pat dry.
3. Heat pan over medium heat and add 2 Tablespoons olive oil. Sauté fennel seeds until aromatic. Add ginger and green chilies and sauté for a minute.
4. Add sliced white onions and cook until the onion turns slightly translucent. Reduce heat to low and add ½ teaspoon turmeric, 1 teaspoon chili powder, ½ teaspoon coriander powder, mustard paste, and salt. Sauté on low flame without burning the spices.
   
5. Add cooked potatoes and mix gently without breaking. Add 2 Tablespoons of water, cover with lid and cook on steam 5 minutes until potatoes have absorbed all spices.
6. Remove from the heat and add lemon juice and stir. Allow to cool.
7. Add snap peas, pea shoots, coriander leaves. Season with more salt and pickled chive blossom.