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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.





African News Agency