Indian inspired potato salad
300g Baby Roast Potatoes
50g Cherry tomatoes
2 Spring Onions
2 tbsp Curry Leaves
1/2 tsp Chilli Flakes
1 tsp Mustard Seeds
1 tsp Turmeric
2 Cloves of Garlic
1/2 inch of Ginger
2 tbsp Rapeseed Oil
Cracked black pepper and salt to taste.
1. Start by steaming your potatoes. Cut them in half for manageable bit size pieces and then steam for 5-6 minutes or until fork tender. You want them cooked but not falling apart.
2. While the potatoes steam make the dressing. Start by heating the rapeseed oil over a medium heat. Once warm add in the turmeric, chilli, curry leaves and mustard seed. Once the mustard seeds start to pop and splatter and the curry leaves have crisped add in the juice of half the lemon. Be careful with this as it will splutter!
3. Add the dressing and potatoes into your serving dish. While the potatoes are still hot toss them in the dressing so it soaks into them. Season to taste with salt and pepper.
4. While it cools a little quarter your tomatoes and add them to the bowl. Top with wedges of lemon and thinly sliced spring onion for a bit of colour. Enjoy warm or cold.
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