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.