Potato Salad, Completely Different

Summary

Ingredients

• 1 kg potato (s), waxy
• 125 ml olive oil
• 2 tablespoon tomato paste
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ chilli flakes
• 1 teaspoon saffron threads
• 1 teaspoon mustard seeds, black
• 1 teaspoon cumin
• 375 ml vegetable stock
• 2 bay leaf
• 2 tablespoons mint, chopped

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Instructions

1. Peel the potatoes, cut them into slices and fry them in the olive oil with the tomato paste and spices (up to cumin) for about 5 minutes.
2. Add the vegetable stock and bay leaves and cook for about 30 minutes.
3. After cooling for a short time, stir in the mint (fresh if possible).
4. The salad tastes best when it can sit for a few hours.
5. Goes well with a cucumber salad, which you simply dress up with yoghurt.