Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads.
Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors.
An example of deglazing with possibilities limited only by our imaginations and mood.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.