Oriental Potato Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), peeled
- 2 medium onion (s)
- 2 tablespoon olive oil
- 1 lime (s)
- 0.5 teaspoon ½ coriander
- 1 teaspoon turmeric
- 1 teaspoon chilli powder, (Pul Biber)
- salt and pepper
- possibly chilli flakes
Print Recipe
Pin Recipe Instructions
- Cut the peeled potatoes into large cubes and cook them in salted water, drain them, fill them in a bowl and let them cool (you can also use potatoes left over from the day before). Peel the onion and cut into wedges. Squeeze the lime.
- Heat olive oil in a saucepan and sauté the onion in it. Add the spices and stir in (caution: do not let them burn!). Pour the mixture over the potatoes, mix well with them, pour lime juice over them and stir in well. Let it steep, possibly sprinkle with dried chilli flakes.
- Annotation:
- Since I am an absolute spice junkie myself, I take almost double the amount of each spice for 600g of potatoes (if you don`t like it spicy, you should be careful when increasing the amount of Pul Biber).
- I also don`t let the potatoes cool completely before I mix them with the spices because they`ll be more likely to absorb both the spices and the lime juice. And the lime juice in particular gives the final whistle.
- I like to serve this salad on a cold buffet. However, it also tastes very good warm as a side dish, for example. B. with pan-fried food or a roast salted meat.
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