Time: 35 minutes.


  • 1 kilo potatoes – roughly cut
  • 2 tablespoons rapeseed oil
  • 1 teaspoon brown mustard seeds
  • ½ teaspoon whole cumin seeds
  • ½ onion – roughly chopped
  • ½ teaspoon turmeric
  • 1 teaspoon grainy mustard
  • 250ml (1 cup) whisked plain Greek yogurt
  • 5 spring onions – thinly sliced
  • 1 green chilli – finely chopped
  • Juice of one lemon (optional)
  • Salt and freshly ground pepper to taste
  • Fresh coriander to garnish
  • ½ teaspoon paprika to garnish


  • Boil the potatoes until fall apart tender. Transfer to a bowl to cool.
  • When ready to prepare the salad, heat the rapeseed oil over high heat in a large frying pan. When the oil is visibly hot but not smoking, toss in the mustard seeds. When they
  • begin to pop, turn down the heat to medium high and add the cumin seeds. Let the spices temper in the oil for about 30 seconds.
  • Add the chopped onion and turmeric and fry until the onion is translucent and soft.
  • Pour this over the gem potatoes, stir well and let everything cool down.
  • When cool, add the spring onions, finely chopped chilli, the whisked yogurt and lemon juice if using.
  • Stir well and season with salt and pepper to taste.
  • Garnish with fresh coriander and the paprika and allow to cool in the fridge for an hour or more.

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