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A so-called American potato salad is made with mayonnaise instead of the vinaigrette the French traditionally use, and a little diced celery is added for crunch. If using purchased mayonnaise, in a small bowl, stir together the mayonnaise and vinegar to taste. Here, the still-warm potato slices are dressed with a shallot vinaigrette, rather than mayonnaise. Indian cooks make their own potato salads, seasoning them carefully with their own homemade combinations of roasted spices.
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Simmer for about 35 minutes, or until the potatoes can be easily pierced with a paring knife. Typically flavored with a mixture of cumin, various ground peppers, asafetida (a strong-flavored spice), mango powder, and a tangy seasoning called black salt, Indian potato salads fall into the large culinary category known as chaats, which are basically Indian snack foods.
Drain in a colander, rinse with cold water to make them easier to handle, and then pull away the peel in strips by pinching it between your thumb and a paring knife. In a bowl, layer the potato slices with the mayonnaise, onion, celery, and salt and pepper to taste.

For example, rather than cutting a zucchini crosswise into round circles, cut it lengthwise to expose more of the interior. Look for bell peppers with smooth sides, so you can cut them lengthwise and lay the pieces ..

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