Indian-Spiced Potato Salad

1. 1

   Put potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil and then turn down heat to simmer.

2. 2

   While potatoes boil, heat butter in a small pan and put in the crushed cumin and mustard seeds. Let heat up slowly, till mustard seeds start to fizzle and pop. Remove from heat, add a pinch of turmeric powder and the white wine vinegar, stir well. Set aside

3. 3

   Test potatoes for doneness, using a sharp knife. When cooked, strain off water and cut the potatoes into smaller pieces, while hot. Pour over the butter and vinegar mixture and the cooked vegetables and gently toss to combine. Check and adjust seasoning.

4. 4

   Just before serving, top salad with flaked almonds, raisins, spring onions and coriander leaves. (Note that my husband enjoyed his with some iceberg lettuce.). Serve with the coriander-mint dressing.

5. 5

   Place all ingredients in a blender or food processor and blend till smooth

6. 6

   Refrigerate till ready to serve

* Per serving · 4 servings · Values may vary.