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Spicy Potato Salad:

  • Olive oil 45.0 ml
  • Turmeric, ground 30.0 g
  • Salt 15.0 g
  • Cayenne pepper 5.0 g
  • Potatoes, peeled 1.2 kg
  • Water 2.0 l
  • Garlic cloves, chopped 30.0 g
  • Coriander seeds 30.0 g
  • Crushed red pepper flakes 15.0 g
  • Paprika 15.0 g
  • Tabasco 15.0 g
  • Cilantro Leaves, Chopped 60.0 g
  • Parsley, finely chopped 60.0 g
  • Dill, fresh chopped 30.0 g
  1. Spicy Potato Salad:

    • Wash and scrub the potatoes, Heat oil in a pot on medium heat, add turmeric, salt and cayenne, stir well and cook for 1 minute.
    • Add potatoes and water into the same pot and bring to a light boil, gently stir the potatoes. Reduce the heat to low, cover and cook for about 40 minutes once it's cooked, remove from the heat and drain, allow them to cool in a colander.
    • Once the potatoes have cooled down, slice them into quarters.
    • Then add remaining herb, spices, Hellmann’s Classic Mayonnaise, Knorr Professional Lime Seasoning and season to taste.