Preparation

Make the dressing

• Whisk the lime juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, ginger, cumin and coriander seeds, turbinado sugar and turmeric.

Make the salad

• Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 5 to 10 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.

  Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

  轻轻折叠鹰嘴豆，然后将香菜倒入土豆中。将醋汁搅拌均匀，将其折叠到土豆上以慷慨地涂上（您可能不需要所有的调味料）。调味，用盐和胡椒粉调味。在仍然略微温暖的同时或在室温下食用。