Prep 20 mins
Cook 20 mins
This is from the Foodcourt column, Weekend. Did you know that King Henry IV of England loved salads and one of his favourite salads was a lightly tossed mixture of potatoes(boiled and diced), sardines and herbs.
For the salad
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 3⁄4 teaspoons ground cumin powder
- 1 teaspoon ground coriander powder
- 1⁄4 teaspoon paprika or 1⁄4 teaspoon red chili powder
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground turmeric powder
- 750 g baby new potatoes, cut into halves and boiled until tender
- 1⁄3 cup chopped fresh coriander leaves
- 1 1⁄2 tablespoons olive oil
- 1 (12 ounce) canluncheon meat, cut into thin strips
For the salad dressing
- 1⁄3 cup lemon juice
- 3 tablespoons olive oil
- 1⁄4 teaspoon red chili powder
- 1⁄2 teaspoon coarsely crushed black pepper
- 1 teaspoon sugar
- Combine together all the ingredients for the salad dressing in a bowl.
- Whisk to mix well.
- Keep aside.
- Now proceed to prepare the potato salad.
- For this, heat oil in a pan.
- Add garlic and onion.
- Saute until the raw smell of garlic is gone and the onion is browned.
- Add cumin, corriander, chilli, turmeric and cinnamon powders.
- Mix well.
- Add potatoes, corriander leaves and salt.
- Mix well.
- Cook for 10 minutes or until the potatoes are coated with the spices.
- Combine this potato mixture and luncheon meat strips in a salad bowl.
- Add the dressing and serve.