- 1 CUCUMBER, cleaned and cut in julienne
- 100 GRAM BEAN SPROUTS
- 3 TBSP SESAME OIL
- 1/2 TSP SALT
- FRESH MILLED BLACK PEPPER
- JUICE FROM 1/4 LEMON
- 2 TBSP WHITE WINE
- 1 CLOVE GARLIC, mashed
- PIECE OF
GINGERROOT, grated
|
- 4 LARGE POTATOES
- 2 TBSP SESAME SEED
- 1 TBSP SESAME OIL
- JUICE OF 1/2 LEMON
- 2 GREEN CHILLIES, chopped
- 1/2 TSP TURMERIC
- 2 TBSP GREEN CORIANDER, chopped
- 1 TBSP FENUGREEK SEED, fried
|
For the dressing, mix
the salt, lemon juice, wine, garlic, gingerroot and sesame oil. Put
the cucumber and bean sprouts together in a bowl. Pour the dressing
over the salad and toss. Sprinkle with black pepper.
|
Mix for the dressing the sesame oil, lemon juice,
sesame seeds, chilies, turmeric, fenugreek and salt to taste. Boil the
potatoes 25 minutes; peel and slice them. Mix the potatoes with the
dressing whilst still hot. Allow them to cool down for an hour or so
and sprinkle with coriander.
Potato salad is an easy and delicious recipe. This my be the reason, that there are many
variations. Try also Norwegian,
Dominican and
Finnish potato salad.
|
