Nepalese potato salad

Ingredients for 4 servings:

• 16 medium-sized potatoes, waxy
• 1 cucumber(s), preferably organic
• 1 onion(s)
• 3 tbsp oil (linseed oil)
• 1 tbsp lemon juice
• 1 tsp, leveled salt
• 1 tsp, heaped cumin
• 2 chili peppers, dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a Newari recipe

Wash the potatoes and cook them with their skins on in salted water. In a salad bowl, combine the oil, lemon juice, salt, and spices crushed in a mortar (or ground) to create a dressing. Finely chop the onion, roughly chop the unpeeled cucumber, peel the potatoes, dice them, add them to the bowl, and toss with the dressing. Season to taste. The salad can be eaten lukewarm or cold. Tip: Because linseed oil oxidizes quickly and then becomes bitter, I’ve never let it sit overnight. The original recipe calls for mustard oil, but this is harmful to health in the long term if left unheated and is therefore not permitted as a food in Germany. If you still want to use it, you can find it in Asian stores labeled “For external use only.” Linseed oil, which is similar in color and flavor, is a healthy alternative.