Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 6 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- Add the vegetable stock and bay leaves and cook for about 30 minutes.
- After cooling for a short time, stir in the mint (fresh if possible).
- The salad tastes best when it can sit for a few hours.
- Goes well with a cucumber salad, which you simply dress up with yoghurt.
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