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Indian Style Potato Salad

Recipe

Serves: 6-8 people   |   Prep time: 20 minutes   |   Cooking time: 40 minutes

Indian   |   Side   |   Vegetarian   |   Gluten Free

  

Ingredients

  • 1kg bag Baby Potatoes  
  • 1 tsp Ground Coriander  
  • 1 tsp Ground Cumin  
  • 1 tsp Chilli Powder  
  • 1 tsp Paprika  
  • 1 tsp Salt  
  • 1 tsp Ground Black Pepper  
  • 70ml Olive Oil Indian Mint Yoghurt & Mango Chutney Loaded Dip  
  • 1 heaped tsp English Mustard  
  • Juice from ½ Lime  
  • 1 Red Pointed Pepper  
  • 1 Medium Red Onion  
  • 3 Spring Onions  
  • 5g Flat Leaf Parsley  
  • 5g Fresh Coriander

  

Method

  1. Pre-heat the oven to 200°C/Gas Mark 6.
  2. Add the potatoes to a large roasting tray, cutting any large ones in half or quarters.
  3. Mix together the ground coriander, cumin, chilli powder, paprika, salt and black pepper. Pour half of this mixture into a bowl, then add the olive oil and mix again. Drizzle this over the potatoes and mix to coat.
  4. Roast in the oven for 40 minutes until crisp and cooked through.
  5. Meanwhile, finely chop the coriander and the parsley and put in a bowl. Add the remaining spices, lime juice and mustard, then mix together.
  6. Peel the red onion and finely chop it. Then slice the spring onions. Chop the red pepper into small chunks and discard any seeds.
  7. Mix these together but keep a handful back, then mix with the loaded dip.
  8. Toss the potatoes in the sauce and sprinkle over the remaining chopped vegetables. Serve warm or cold.