Spicy potato salad

Spicy potato salad

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

Use unpeeled potatoes for this delicious salad. For more intense spice, chilli paste can also be added.

Ingredients

Quantity Ingredient
500g small potatoes
2 tablespoons tomato paste
3 tablespoons olive oil
2 lemons, juiced
1 teaspoon chilli powder
1/2 teaspoon ground allspice
2 garlic cloves, crushed
4 spring onions, sliced
2 tablespoons fresh coriander, chopped
salt

Method

  1. Boil the unpeeled potatoes in a pan of salted water for about 10 to 20 minutes until tender. Drain and when cool enough to handle, cut into wedges, leaving the skins on.
  2. In a small bowl, whisk together the tomato paste, olive oil, lemon juice, chilli, allspice, garlic and salt, to taste.
  3. In a large bowl, gently toss together the potato wedges and spring onions with the dressing ingredients, being careful not to break up the potato wedges. Add the chopped coriander and serve cold.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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