Spiced Potato Salad

Terese's Note:

I haven't actually tried this recipe yet but wanted to save it as it looked really interesting. Best potatoes for this recipe are kipfler (fingerling), red skin or any waxy potato.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 1/4 kg potatoes
• 4 spring onions, finely sliced (bottom half only)
• 1 cup coriander leaves
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 tablespoon cumin seed, lightly toasted
• 3/4 teaspoon caraway seed, lightly toasted
• 1/2 teaspoon smoked paprika
• 1 large red chili, deseeded and chopped
• 2 tablespoons lemon juice
• 6 tablespoons olive oil

Directions:

1. Put the potatoes in a large pot filled with cold water and a large pinch of salt. Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle. Drain and set aside.
2. Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
3. Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste. Add lemon juice and olive oil, season to taste.
4. Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
5. Season to taste and serve.