We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This potato salad is a vibrant mix of textures and flavors, featuring crispy fried potatoes, crunchy red bell pepper, and tangy pickled cucumbers. The dressing, made with pepper paste, olive oil, and balsamic vinegar, adds a zesty kick, while fresh coriander brings a burst of freshness. Garnished with walnuts, this salad is a delightful combination of savory and tangy elements.
Want to keep this recipe for later? We can email it to you!
Fry the potatoes for 10 minutes until they start to crisp, then drain and fry for another 5 minutes until golden brown.
Chop the red onion, onion, red bell pepper, pickled cucumbers, and fresh coriander.
Mix the pepper paste, olive oil, balsamic vinegar, lime juice, salt, and pepper to make the dressing.
Combine the potatoes and vegetables with the salad dressing.
Garnish with walnuts and serve.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, add a pinch of chili flakes to the dressing.
Can I use a different type of vinegar?
Yes, you can substitute balsamic vinegar with apple cider vinegar for a different flavor.
How can I make the salad more filling?
Add some cooked chicken or chickpeas to make the salad more substantial.
Can I prepare this salad in advance?
Yes, you can prepare the salad a few hours in advance, but add the walnuts just before serving to keep them crunchy.
Come cook with me! Recipes from all over the world ๐ฉ๐ปโ๐ณ๐ฑ๐พ๐London
