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Sides | Vegetarian

Spiced potato salad

Protect your blood vessels brain and mood with this twist on a classic side

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Add to my recipes
Spiced potato salad recipe
Serves:
4
Preparation:
5 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Mustard, Milk, Lactose
Check Your Own Recipe

What are the health benefits of Spiced potato salad?

Protect your blood vessels brain and mood with this twist on a classic side

 

Ingredients

Method

Ingredients

1g/cayenne pepper nutritional information
1g/cayenne pepper
15g/3 tbsp chopped coriander nutritional information
15g/3 tbsp chopped coriander
3g/½ tbsp cumin seeds nutritional information
3g/½ tbsp cumin seeds
16g/2.5cm piece of fresh ginger, finely chopped nutritional information
16g/2.5cm piece of fresh ginger, finely chopped
300ml greek yoghurt nutritional information
300ml greek yoghurt
15g/1 green chilli, finely chopped nutritional information
15g/1 green chilli, finely chopped
3g/½ tbsp mustard seeds nutritional information
3g/½ tbsp mustard seeds
30ml/2 tbsp rapeseed oil nutritional information
30ml/2 tbsp rapeseed oil
Salt and pepper to taste nutritional information
Salt and pepper to taste
450g new potatoes boiled and cooled nutritional information
450g new potatoes boiled and cooled
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Depending on their size and shape, halve, quarter, or leave the potatoes whole.
2) Heat the oil in a small frying pan until very hot, then add the ginger, garlic and chilli and stir-fry for a few seconds.
3) Pour over the potatoes and stir.
4) Dry-fry the cumin and mustard seeds in a small, heavy frying pan over a high heat until they give off a fragrant, nutty scent.
5) Crush using a pestle and mortar.
6) Add to the potatoes, along with the yoghurt, coriander and salt, and mix evenly.
7) Spoon into a serving dish and dust lightly with cayenne pepper.

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