Potato Salad with Peas and Spices (4)

A quick and easy dish from ” New Feast” by Greg and Lucy Malouf

Potato Salad with Peas and Spices (4)
Print Recipe
Potato Salad with Peas and Spices (4)
Print Recipe
  1. Boil the potatoes in salted water for 18 minutes, or until just tender. Drain in a colander and leave them to dry. When cool enough to handle, peel away and discard the skins. Cut the potatoes into 1 cm dice.
  2. Heat the oil in a small frying pan and fry the mustard seeds over a high heat for a minute or until they start to splutter. Add the shallot and garlic paste, followed by the spices, and cook for around 10 minutes, stirring every now and then, until the onion is soft and translucent.
  3. Meanwhile, cook the peas in briskly boiling water for 2–3 minutes, then drain them well.
  4. Add the potatoes and peas to the spicy onion mixture and stir everything together gently but thoroughly. Cook over a gentle heat for 2–3 minutes, then taste and adjust the seasoning if need be.
  5. Remove the pan from the heat and cool to room temperature. Stir in the coriander and serve with lime wedges, yoghurt and plenty of warm flatbread.
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