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Indian potato salad

Rachel Allen from Market Kitchen
Pep up your potato salad with Rachel Allen's recipe for a spiced Indian dressing to toss with hot new potatoes

Indian potato salad

Method

1. Boil the potatoes for about 15 minutes, until tender.

2. Meanwhile, Mix the olive oil, turmeric, garlic, ginger, chilli, lemon juice and 2 teaspoons of the coriander in a bowl.

3. When the potatoes are cooked, drain, peel and chop into 2cm pieces. While they are still hot, pour over the oil mixture and mix gently. Season to taste, sprinkle with the remaining coriander and serve.

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Serves: 4

Prep: 10 min
Cook: 15 min

Ingredients
2kg waxy new potatoes
75ml Olive oil
2 tsp Turmeric
3 garlic cloves, crushed
3 tsp finely grated Ginger
1/2 red chilli, deseeded and chopped
1/2 lemon, juice only
3 heaped tsp chopped Coriander