Oriental potato salad recipe
- Peel the potatoes, wash and dry them; then cut them in thick slices.
- Mix the curry, saffron, ginger and pepper.
- Heat the oil in the pressure cooker; add minced onion mixed with spices and sauté it during 2 minutes, in low heat, stirring every now and then.
- Add the potatoes, processed tomato and salt and stir well so the potatoes impregnate with the sauce.
- Heat the sauce in a small saucepan and when it is very hot, pout it over the potato. If you prefer a more watery dish, increase the broth in 2 spoonfuls. Mix well and add bay leaves.
- Close the pot and pressurize it. As soon as the valve begins to ring, lower the heat and cook for 5 minutes. Allow steam to escape, open the pot and verify that the potatoes are cooked. If there is too much liquid, let it evaporate in the uncovered pot for 1 – 2 minutes. Remove bay leaves.
- Place the potatoes in a dish and sprinkle them with minced mint. Serve salad immediately.
- 2 tbsp of curry
- 1 packet of saffron
- ½ tbsp of ginger
- 700 g of potatoes
- Salt and pepper
- 2 bay leaves
- 2 tbsp of minced mint
- 1 onion
- 270 ml of vegetable broth
- 2 tbsp of processed tomato
- 4 tbsp of extra virgin olive oil
