Gunpowder Potato Salad

Serves 2

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  • 2-3 tbsp Olive oil
  • 300g Potatoes, cut into 4cm chunks
  • 1 tsp Fennel seeds
  • 1 tsp Mustard seeds
  • ½ tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Nigella seeds (optional)
  • 200g Beetroot, sliced into 2cm wedges (stems finely sliced)
  • 50g Ginger, sliced into matchsticks
  • 1 Brown onion, sliced
  • 1 gem Lettuce, leaves torn
  • 160g Radish (about 1 bunch), sliced
  • 40g Peanuts, chopped

Preheat the oven to 180C

Add the spices, seasoning, potatoes, beets, ginger and onions with the oil to a large baking tray.

Mix and put in the oven for 40 minutes, turning half way through.

Remove from the oven and allow to cool for 5 minutes before adding the torn lettuce leaves, radish, beet stems and peanuts to garnish


View Gunpowder Potato Salad

Prep time: 10 minutes

Cook time: 45 minutes

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Dinner, Lunch, Salad, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

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