This potato salad is the tastiest I’ve eaten. The potatoes are cooked in Indian spices and then cooled a little and mixed through with chopped fresh cucumber, capsicum, herbs and chilli. I love this with kebabs and the Christmas Salad Downunder.
Potato salad ingredients to cook the potatoes first
Potatoes with Indian spices, oil and sliced onion ready to cook
Capsicum, cucumber, coriander, chilli and mint ready to chop for adding in once potatoes are cooked and cooled
Capsium, herbs, cucumber and chilli chopped
Potatoes are cooked and looking gorgeously golden
Loveliest Potato salad ready to eat and enjoy
Ingredients for cooking with potatoes
- 1 Kg new baby potatoes unpeeled and halve the bigger ones
- 1/2 tsp Fenugreek seeds
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Turmeric powder
- 1 TBS Garam masala powder
- 1 TBS Ground Cumin
- 1 TBS Ground Coriander
- 2 tsp salt
- 2 onions peeled, halved and finely sliced
- 1/4 cup vegetable oil
Ingredients for adding to potatoes once cooled
- 1 red or green chilli deseeded and finely diced
- 1 red capsicum finely diced
- 1/2 cucumber finely diced
- 1 cup fresh Coriander (cilantro) roughly chopped
- 1 cup fresh Mint roughly chopped
Method
In a large high sided oven tray place the potatoes with the spices and oil and onion. Cook at 180 0 C for about 45 minutes until potatoes are cooked all the way through. Once cooked remove from the oven and leave to cool a little.
Then gently mix in the chopped fresh chilli, capsicum, cucumber, coriander (cilantro) and mint and serve. This also keeps really well in the fridge for a good 2 more days.
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