Nepalese Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 16 medium potato (s), waxy
- 1 cucumber (s), preferably organic
- 1 onion (s)
- 3 tablespoon oil (linseed oil)
- 1 tablespoon lemon juice
- 1 teaspoon, leveled salt
- 1 teaspoon, heaped cumin
- 2 chilli pepper (s), dried
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook with the skin on in salted water.
- Mix the oil, lemon juice, salt and the spices crushed in a mortar (or already ground) in a salad bowl.
- Finely chop the onion, roughly chop the unpeeled cucumber, peel the potatoes, cut into cubes, add to the bowl and mix with the dressing. Season if necessary.
- The salad can be eaten lukewarm or cold.
- Tip:
- Since linseed oil oxidizes quickly and then becomes bitter, I`ve never let it steep overnight.
- Mustard oil is used in the original recipe, but unheated it is harmful in the long term and is therefore not permitted as a food in Germany. If you still want to use it, you can get it in the Asian store with the label For external use only. The linseed oil, which is similar in color and taste, is a healthy alternative.
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