Spicy potato and carrot salad

Name: Spicy potato and carrot salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg baby potatoes; 90.00 ml fresh chillies 573; 20.00 ml cumin ground; 20.00 ml mustard seeds; 4.00 carrots grated; 60.00 ml vinegar wine; sea salt and freshly ground black pepper; fresh coriander handful

6 servings

Rate this recipe

Starch

By Food24 November 03 2009

Print Recipe

123

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (8)

1.00 kg	baby potatoes
90.00 ml	fresh chillies — 573
20.00 ml	cumin — ground
20.00 ml	mustard — seeds
4.00	carrots — grated
60.00 ml	vinegar — wine
	sea salt and freshly ground black pepper
	fresh coriander — handful

Tap for ingredients

Method:

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.