Spicy potato salad

Yield: 4 servings

Measure Ingredient
3 mediums Carrots - peeled
450 grams Small new potatoes; (1lb)
2 tablespoons Cooking oil
2 teaspoons Schwartz Cumin Seed
2 teaspoons Schwartz Mustard Seed
2 tablespoons Orange juice
1 tablespoon White wine vinegar
\N \N Salt
\N \N Schwartz Coarse Ground Black Pepper

Using a potato peeler make long ribbons out of the carrots. Boil the new potatoes in salted water for 15-20 minutes until tender but still firm.

Drain. Heat the oil in a large pan, add the Cumin and Mustard Seed and cover. Shake the pan and cook until they start to 'pop'. Add the carrot ribbons and stir-fry for 1-2 minutes then add the orange juice, vinegar, salt, pepper and potatoes. Heat through and serve. Also delicious served cold.

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