Potato salad
Carrot peanut salad
- 6 POTATOES, cubed with peel
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 10 OLIVES, chopped
- 2 HARDBOILED EGGS, chopped
- 4 TBSP OLIVE OIL
- 3 TBSP WHITE WINE
- 3 TBSP MAYONNAISE
- HANDFUL GREEN CORIANDER, chopped
- 2 APPLES, peeled and cubed
- 500 GRAM CARROTS, peeled and grated
- 2 RED CHILLIES, chopped
- 1/2 CUP YOGURT
- 1 TBSP HONEY
- 1 TSP CUMIN SEEDS
- 50 GRAM PEANUTS
Cook the potatoes 20 minutes. Mix the mayonnaise with oil, white wine and pepper and salt to taste and pour this over the potatoes while they are still hot. Mix carefully. Allow the potatoes to cool down, add all other ingredients and toss with care.
Roast the peanut and cumin seeds 4 minutes in hot oil, allow to cool down and add salt to taste. Mix with all other ingredients; toss before serving.
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