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Spiced potato salad

Serves   3-4
Prep time: 10 mins
Cooking time: 40 mins

  1. Preheat oven to 190 degrees celsius. Par boil the new potatoes in a pot of salted water, until just tender when tested with a knife. Drain well. 
  2. Place the potatoes in a bowl. Sprinkle over the mustard seeds, cumin seeds, turmeric powder and seasoning. Drizzle generously with olive oil, then scatter onto a baking tray and place into the oven. Bake for 20-25 minutes or until golden and crispy. Leave to cool slightly. 
  3. Add the cooked potatoes to your chosen serving dish. Add the mango, red onion, chilli, mint, and coriander together.
  4. Sprinkle the potato salad with the toasted nuts and serve. 

  • Salads
  • Lunch
  • Potato
indian spiced salad

Ingredients

Method

Ingredients

  • 1kg new potatoes, halved lengthways
  • Extra virgin olive oil 
  • ½ tsp mustard seeds 
  • 1 tsp cumin seeds 
  • 1 tsp turmeric powder 
  • ½ fresh mango, sliced 
  • ½ red onion, thinly sliced
  • ½ red chilli, thinly sliced 
  • ½ cup each mint & coriander
  • ¼ cup cashews, toasted
  • ¼ cup pumpkin seeds, toasted
 

Method

  1. Preheat oven to 190 degrees celsius. Par boil the new potatoes in a pot of salted water, until just tender when tested with a knife. Drain well. 
  2. Place the potatoes in a bowl. Sprinkle over the mustard seeds, cumin seeds, turmeric powder and seasoning. Drizzle generously with olive oil, then scatter onto a baking tray and place into the oven. Bake for 20-25 minutes or until golden and crispy. Leave to cool slightly. 
  3. Add the cooked potatoes to your chosen serving dish. Add the mango, red onion, chilli, mint, and coriander together.
  4. Sprinkle the potato salad with the toasted cashew nuts and pumpkin seeds then serve.