RECIPE | Spiced potato salad with yoghurt dressing and fried onion

The Indian spices in this salad add earthy flavours, while the yoghurty dressing contributes just the right amount of tang

29 November 2020 - 00:00 By Emma Knowles
Spiced potato salad with yoghurt dressing and fried onion.
Spiced potato salad with yoghurt dressing and fried onion.
Image: Chris Court/Aremedia/Magazine Features

Serves: 8 as a side dish

Prep time: 30 minutes

Cook time: 25 minutes (plus cooling)

Ingredients:

1.2kg potatoes for boiling, unpeeled and halved

10ml (2 tsp) saffron threads, or use a pinch of turmeric

Salt

Dressing:

50ml olive oil

10ml (2 tsp) each cumin seeds

10ml (2 tsp) coriander seeds

15ml (1 tbsp) finely grated ginger

2 garlic cloves, finely chopped

2 long green chillies, thinly sliced

125ml (½ cup) thick plain yoghurt

Finely grated rind and juice of 1 lemon, or to taste

To serve:

Olive oil, for shallow-frying

3 golden shallots, or 1 small onion, thinly sliced into rings

3 fresh curry leaf sprigs

Method:

  1. Combine the potato, saffron, 2 litres cold water and 2 tsp sea salt in a large saucepan, bring to the boil over a medium-high heat and cook until the potato is tender when pierced with a skewer or sharp knife (15-20 minutes), then drain and set aside in a large bowl to cool.
  2. For the dressing, heat the oil in a frying pan over a medium-high heat, then add the cumin and coriander seeds and cook until fragrant (1 minute).
  3. Add the ginger, garlic and half the chilli and cook for another 30 seconds.
  4. Remove from the heat and cool to room temperature.
  5. Transfer to a small bowl and whisk in the yoghurt and lemon rind and juice. Season to taste.
  6. Add the dressing to the potato mixture, toss to coat and set aside.
  7. Heat 2cm-3cm oil in a frying pan over a medium-high heat, add the shallot and shallow-fry, stirring frequently, until crisp and golden, adding the curry leaves and remaining chilli in the last minute of cooking (2-3 minutes). Drain in a metal sieve, discarding oil.
  8. Scatter the shallots and curry leaves over potato mixture and serve. — Aremedia.com.au/Magazinefeatures.co.za