Spiced potato salad
Summer is the season for new and exciting salads, and this vegan spiced potato salad is filled with colour and flavour. Impress at your next potluck or barbecue with this Indian inspired delight!
Ingredients
Method
Ingredients
- 1kg new potatoes, halved lengthways
- Extra virgin olive oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- ½ fresh mango, sliced
- ½ red onion, thinly sliced
- ½ red chilli, thinly sliced
- ½ cup each mint & coriander
- ¼ cup cashews, toasted
- ¼ cup pumpkin seeds, toasted
Method
- Preheat oven to 190 degrees celsius. Par boil the new potatoes in a pot of salted water, until just tender when tested with a knife. Drain well.
- Place the potatoes in a bowl. Sprinkle over the mustard seeds, cumin seeds, turmeric powder and seasoning. Drizzle generously with olive oil, then scatter onto a baking tray and place into the oven. Bake for 20-25 minutes or until golden and crispy. Leave to cool slightly.
- Add the cooked potatoes to your chosen serving dish. Add the mango, red onion, chilli, mint, and coriander together.
- Sprinkle the potato salad with the toasted cashew nuts and pumpkin seeds then serve.