Indian-spiced potato salad

Ingredients

Indian-spiced potato salad

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  600g waxy potatoes, peeled and left whole
  
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  3 tablespoons unsalted butter, softened
  
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  1 teaspoon cumin seeds, just crushed
  
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  1 heaped teaspoon mustard seeds
  
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  Pinch of tumeric powder
  
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  1 tablespoon white wine vinegar
  
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  1 cup mixed vegetables (carrots, corn, peas), cooked
  
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  Salt and pepper, to season
  
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  1 spring onion, sliced (both white and green)
  
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  1/4 cup flaked almonds, toasted
  
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  1/4 cup raisins
  
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  Coriander-mint dressing (recipe below)
  
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  Coriander leaves, to serve
  

Coriander-mint dressing

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  4 tablespoons natural yogurt (I used Turkish yogurt, similar to Greek yogurt)
  
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  50 g fresh coriander leaves, washed
  
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  25 g fresh mint leaves, washed
  
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  1 – 2 garlic cloves, without skin
  
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  1 small green chili pepper
  
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  1 teaspoon sugar
  
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  Salt, to taste
  

Directions

Indian-spiced potato salad

1. Put potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil and then turn down heat to simmer.
2. While potatoes boil, heat butter in a small pan and put in the crushed cumin and mustard seeds. Let heat up slowly, till mustard seeds start to fizzle and pop. Remove from heat, add a pinch of turmeric powder and the white wine vinegar, stir well. Set aside
3. Test potatoes for doneness, using a sharp knife. When cooked, strain off water and cut the potatoes into smaller pieces, while hot. Pour over the butter and vinegar mixture and the cooked vegetables and gently toss to combine. Check and adjust seasoning.
4. Just before serving, top salad with flaked almonds, raisins, spring onions and coriander leaves. (Note that my husband enjoyed his with some iceberg lettuce.). Serve with the coriander-mint dressing.

Coriander-mint dressing

1. Place all ingredients in a blender or food processor and blend till smooth
2. Refrigerate till ready to serve