Gujarti Style Roasted Potato Salad

Directions

Preheat oven to 375℉ (190℃).

Spray a baking dish with oil and spread potatoes in a single layer.

Spray potatoes with oil and sprinkle with paprika.

Bake until pale gold and just cooked, 35 to 40 minutes.

Scrape into a mixing bowl; fold in carrots and parsley.

Preheat a pan over moderately high heat.

Add mustard seeds, cover and cook until they begin to splutter.

Add cumin seeds and cook gently for a few seconds.

Remove pan from heat and add olive oil, stock and juice, whisk to mix.

Pour over vegetables, season and toss to mix.

Garnisnh with pistachios.