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Potato salad, a little different

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Ingredients for 4 servings:

  • 1 kg potatoes, waxy
  • 125 ml olive oil
  • 2 tbsp tomato paste
  • ½ tsp turmeric
  • ½ tsp chili flakes
  • 1 tsp saffron threads
  • 1 tsp black mustard seeds
  • 1 tsp cumin
  • 375 ml vegetable broth
  • 2 bay leaves
  • 2 tbsp mint, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 45 minutes

Peel the potatoes, slice them, and fry them in olive oil with the tomato paste and spices (up to cumin) for about 5 minutes. Add the vegetable stock and bay leaves and cook for about 30 minutes. After letting it cool briefly, stir in the mint (preferably fresh). The salad tastes best when it’s left to marinate for a few hours. A cucumber salad, simply dressed with yogurt, goes very well with this salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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