Spiced Potato Salad
1kg baby potatoes
1 large red onion, diced
3 tsp oil
1 tsp mustard seeds
1 tsp jeera seeds
1 tbs Kashmiri masala
3 tbs Bwell Mayo (I used the thick and creamy) coriander (I prefer the dried for this recipe) 1½ tsp orange pepper spice
Wash the potatoes and cut them into chunks. Steam them in a microwave oven for 10 minutes.
Once cooked, drain the water. Add ¾ to a mixing bowl and cool. Keep the rest in an airtight container and store in the fridge. Add ½ red onion to the container.
Heat the oil. Add the mustard and jeera seeds, and cook for 2 minutes. Add the masala and the rest of the red onion, and cook for 3 minutes.
Add the mayo to the potatoes in the mixing bowl. Mix well and then add the masala-onion mixture.
Add the coriander and mix before adding to the potato in the container. Mix all well and add the orange pepper spice. Store in the fridge.
Recipes
en-za
2023-12-06T08:00:00.0000000Z
2023-12-06T08:00:00.0000000Z
https://thepostza.pressreader.com/article/281818583602158
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