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Spicy potato and carrot salad

Recipe from: 10/22/1998 12:00:00 AM
Ingredients 8
Servings 6


  • 1
    baby potatoes
  • 90
    olive oil
  • 20
    ground cumin (jeera)
  • 20
    mustard seeds
  • 4
    carrots, grated
  • 60
    wine vinegar
  • salt and freshly ground black pepper
  • handful fresh dhania leaves (optional)


Boil the baby potatoes in lightly salted water until cooked. Drain and halve the larger potatoes. Heat the olive oil and stir-fry the cumin and mustard seeds until the seeds begin to pop. Add the carrots and stir-fry rapidly for a minute or so. Remove from the heat and add the vinegar and seasonings. Transfer to a serving dish and sprinkle with dhania. Serve lukewarm or at room temperature. Serves 4-6.

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