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Spiced Potato Salad

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“I haven't actually tried this recipe yet but wanted to save it as it looked really interesting. Best potatoes for this recipe are kipfler (fingerling), red skin or any waxy potato.”

Ingredients Nutrition


  1. Put the potatoes in a large pot filled with cold water and a large pinch of salt. Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle. Drain and set aside.
  2. Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
  3. Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste. Add lemon juice and olive oil, season to taste.
  4. Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
  5. Season to taste and serve.

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