Posted on
16 October 2012
by
ewfood
Spicy Potato Salad

Ingredients
450g new potatoes - halved
3 carrots - peeled and finely sliced
2 tsp cumin powder
2 tsp mustard seed
1 tsp red pepper chili flakes
2 tbsp oranges juice
1 tbsp white wine vinegar
Salt and freshly ground pepper to taste
2 tbsp butter - melted
1 tbsp oil
Preparation
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First, finely chop the carrots and keep aside.
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At the side, boil the halved potatoes in water for 18 minutes (add some salt while it cooks).
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Allow the potatoes to cook till tender, but firm.
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Then drain the potatoes and keep aside.
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In a large pan, pour some butter and oil.
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Toss in the spices and stir.
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Then cover the pan and allow the spices to fry till you hear it pop.
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Now throw in the carrots and fry for 3 minutes.
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Thereafter, pour in and stir the vinegar, orange juice along with some salt and pepper.
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Then add the potatoes.
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Stir around for a few minutes - allowing the spices and potatoes to mix well.
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Serve hot or cold.
Cooks Note