A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Boil potatoes in jackets. When done, peel and cut into small pieces.
In non-metalic bowl bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly.
In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so.
Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.
SERVES: 6 to 8
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