Entertaining

Say hello to your new favourite potato salad recipe from Matt Moran

Name: Spicy potato salad recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 1.4kg chat potatoes, halved or quartered, depending on size; 1 tsp cumin seeds; 1 tsp coriander seeds, coarsely crushed; 1/4 tsp ground chilli; 80ml oil; 2 extra garlic cloves, thinly sliced, plus 1 garlic clove, finely grated; 3 curry leaf sprigs; 2 long green chillies, thinly sliced; 1 tsp brown mustard seeds; 200g yoghurt; 2 tsp finely grated ginger; Finely grated zest & juice of 1 1/2 limes, plus extra wedges to serve; 1 tsp ground turmeric, or to taste; 3 long green shallots, thinly sliced on the diagonal; 250.00 ml coriander & mint leaves, to serve

2 ratings

30m

40m

https://healthimprovements.info/recipes/spicy-potato-salad-recipe/pxlj6j1e — Indian spiced potato salad

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 02, 2019

This Indian-spiced potato salad recipe has a spicy kick with an Indian flare.

1.4kg chat potatoes, halved or quartered, depending on size
1 tsp cumin seeds
1 tsp coriander seeds, coarsely crushed
1/4 tsp ground chilli
1/3 cup (80ml) mild-flavoured oil, such as peanut oil, plus extra to shallow-fry
2 extra garlic cloves, thinly sliced, plus 1 garlic clove, finely grated
3 curry leaf sprigs
2 long green chillies, thinly sliced
1 tsp brown mustard seeds
3/4 cup (200g) natural yoghurt
2 tsp finely grated ginger
Finely grated zest & juice of 1 1/2 limes, plus extra wedges to serve
1 tsp ground turmeric, or to taste
3 long green shallots, thinly sliced on the diagonal
1 cup coriander & mint leaves, to serve

Method

1.

Preheat oven to 200°C. Place potato in a roasting pan with the cumin seeds, coriander seeds, ground chilli and 2 tbs oil. Toss to coat, season and roast for 30-35 minutes until potato is golden and tender.
2.

Meanwhile, heat 3cm oil in a small saucepan over medium-high heat. Add sliced garlic and shallow-fry, stirring occasionally for 1-2 minutes until crisp and golden. Add curry leaves, green chilli and mustard seeds in the final minute of cooking, then strain through a metal sieve (discard oil) and set aside.
3.

Place yoghurt, ginger, lime zest, lime juice, grated garlic, turmeric and remaining 2 tbs oil in large bowl and whisk to combine. Add a little water if necessary to thin the mixture to a coating consistency.
4.

Add roasted potatoes and long green shallot to yoghurt dressing, toss to coat and transfer to a platter. Scatter with coriander, mint, and curry leaf mixture and serve with extra lime wedges.