This is far from the conventional mayonnaise based potato salad that most people have in their repertoire. This little beauty uses fresh turmeric added to the potatoes before boiling so the colour leaches out and stains the potatoes a vibrant yellow.
It’s flavoured with coriander seeds, cumin seeds and nigella seeds, which are all roasted off in a pan first to best release their flavour.
Each time I make this salad my head starts to nod of it’s own accord. I cheer the brilliance of turmerics soft gentle flavour and what roasted spices can do here, and that just right flavour that slow cooked onions adds to this dish.
And there’s the yoghurt. Spices and yoghurt could go with just about anything. Wouldn’t you agree?
This extraordinary tasting salad can be eaten warm or cold. As a side to a steak, chicken or fish. As part of a buffet of salads, or even served in a wholemeal wrap with extra yoghurt and coriander. The possibilities are endless. So spice it up.
Turmeric potato salad with quinoa and yoghurt
900g desiree potatoes
35-40g fresh turmeric
1/4 cup red quinoa
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp nigella seeds
1 brown onion, sliced thinly
2 tbsp chopped coriander stem, plus coriander leaves for garnish
Rice bran oil
Greek style yoghurt
1/2 lemon juiced
Cracked black pepper
Leave the skin on the potatoes and cut them into 4cm dice. Place in a medium pot and cover with cold water. Add the grated turmeric and a large pinch of salt. Bring to the boil and cook for 8 – 10 minutes or till potatoes are just soft. Drain and leave to steam in the colander for 5 or more minutes.
Meanwhile, place the quinoa in a small pot, cover with water bring to the boil and cook for about 15 minutes, drain and set aside.
Place the coriander seed, cumin seed and nigella seed in a separate small pan. Toast the spices till they start to pop. Cool slightly them ground roughly using a mortar and pestle.
Heat 1 tbsp oil in a large frypan. Add the onion, season with salt and pepper and cook on a low heat for about 8 minutes, till caramalised. Set the onion aside.
Wipe out the fry pan and add 1 tbsp oil, add the cooked potatoes and fry lightly in the pan for about 5 minutes.
Add the chopped coriander stem, cooked onion, roasted ground spices and cooked quinoa. Toss to combine. Season with lemon juice and taste for extra salt and pepper.
Serve the potatoes on a large platter, garnish with dollops of yoghurt and picked coriander leaves.
(C) Copy right 2016 : Food From Michelle’s Kitchen Turmeric potato salad with red quinoa and yoghurt