Spiced Potato Salad with Naan
This spicy potato salad is delicious, and perfect for a park picnic. My kids demolish this when i make it. Serve with mango chutney, fresh green chilli, chopped coriander, plain yogurt and pieces of naan to scoop and mop from the plate. Eat cold.
INGREDIENTS
Serves 4
800g new potatoes, cut into bite-sized pieces
100g frozen peas
2 cloves garlic, finely chopped
2 carrots, coarsely grated
1 bunch spring onions, thinly sliced
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp garam masala
½ tsp ground turmeric
2 tbsp sunflower or rapeseed oil
Juice of ½ lemon
Salt and pepper
To serve (packed separately for picnics)
1–3 fresh green chillies, thinly sliced (optional)
Naan, warmed and cut into wedges
Small bunch coriander, finely chopped
100g plain yogurt (or a thick yoghurt dip)
2–4 tbsp sweet mango chutney or mango pickle, to taste
METHOD
Boil the potatoes in salted water for 15 - 20 minutes until tender, then drain to one side.
Meanwhile, heat the oil in a pan, add the cumin and mustard seeds, and toast for 30 seconds until they pop. Add the carrot, spring onions, garlic, turmeric and garam masala. Cook for 1 minute until fragrant. Add the potatoes and peas, and stir for 3 minutes until everything is coated. Season with salt, pepper and lemon juice.
Leave to cool, then transfer to a lidded container if taking as a picnic, packing the yogurt, chutney, coriander and chillies separately for serving.
Toast the naan, slice into wedges to serve on the side, wrapping in foil or parchment for transport.