Fragrant Potato Salad Recipe with Garden Peas, Fresh Herbs and Aromatic Spices
Australian food, Southeast Asian food, Asian food, Persian food, fusion food, salad, salads, herbs, spices, recipe, recipes, potato salad, potatoes, peas
Servings: 4
Calories: 266kcal
Ingredients
- 500 g baby potatoes skins on
- 3 garlic cloves crushed
- 1 tsp sea salt
- 2 tbsp neutral cooking oil
- 1 tsp mustard seeds
- 2 small purple shallots finely diced
- ½ tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp ground paprika
- ½ tsp white pepper
- 120 g peas fresh or frozen
- 1 tbsp mayonnaise
- 1 tbsp virgin olive oil
- 1 tbsp fresh lime/lemon juice
- 20 g fresh dill roughly chopped
- 20 g fresh mint leaves only
- 20 g fresh coriander cilantro, roughly chopped
- 20 g fresh saw-tooth coriander leaves roughly chopped (optional)
- ½ tsp chilli flakes (optional)
Instructions
- In a big pot, boil the potatoes, skins-on, in salted water until just tender, then drain in a colander and set aside to cool. Peel the skins off and dice into bite-sized pieces.
- In a mortar and pestle, pound the garlic and half a teaspoon of salt into a paste.
- In a wok or pan, heat the oil, fry the mustard seeds until they splutter, then add the finely diced shallot, garlic paste and dried spices, combine well, and fry until the onion is soft and translucent.
- Turn the heat down to low, add the peas and potatoes, combine well until the potatoes are covered in the spices. Taste and adjust seasoning to suit your palate, then remove from the heat and set aside to cool.
- Once cool, add the mayonnaise, virgin olive oil, fresh lime/lemon juice, fresh herbs, combine well, sprinkle on the chilli flakes, and serve immediately.
Nutrition
Calories: 266kcal | Carbohydrates: 32g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 629mg | Potassium: 800mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1711IU | Vitamin C: 48mg | Calcium: 68mg | Iron: 3mg