Prep 5 mins
Cook 20 mins
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.
- 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
- 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.
- Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
- 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.
- Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
- Season to taste and serve.
I discovered a good while back that I much prefer potato salads with oil and lemon over the mayo ones. The wonderful seasonings in this one really make it outstanding. I actually started making this at 9pm four days ago when I decided to pack some good food to take on a road trip to visit DH's mom and avoid the greasy fat filled burgers and fries that the guys would want. So, it was chilled for about 16 hrs (we have ice pack coolers) and had matured beautifully in flavor for lunch in the rest area the next day. I was hearing "don't bother with the sandwich's mom but I'll have more potato salad". :D