The Ultimate Potato Salad

Warning! This recipe is very addictive! The spices in this recipe give a beautiful flavour to the creamy sauce. We made this yesterday and will be making it again tomorrow for our BBQ. A firm family favourite.

Ingredients

Method

  1. Preheat oven to 200°C / 180°C fan / 400°F / gas 6.
  2. Place the potatoes in a roasting pan with Shemin’s Cumin Seeds, Shemin’s Coriander Seeds, Shemin’s Cayenne Chilli Powder and 2 tbsp of the oil. Toss to coat, season and roast for 30-35 minutes or until the potatoes are golden and tender.
  3. Meanwhile, heat about 50ml of the oil in a small saucepan over medium-high heat. Add sliced garlic and shallow-fry, stirring occasionally for 1-2 minutes until crisp and golden. Add Shemin’s Dried Curry Leaves, green chilli and Shemin’s Mustard Seeds in the final minute of cooking, then strain through a metal sieve (discard the oil) and set aside.
  4. Place the yoghurt, ginger, lime zest, lime juice, grated garlic, Shemin’s Ground Turmeric and another 2 tbsp of the oil in large bowl and whisk to combine. Add a little water if necessary to thin the mixture to a coating consistency.
  5. Add the roasted potatoes and long green shallots to the yoghurt dressing, toss to coat and transfer to a serving bowl.
  6. Scatter with coriander and mint and serve.
Serves 4

Products used in this recipe

Reviews

There are no reviews yet.

Be the first to review “The Ultimate Potato Salad”

Your email address will not be published. Required fields are marked *

1 2 3 4 5