This is a very nutritious and easy to make potato salad. Warm salads are a great alternative in cold winter months! You can boil potatoes till they are cooked but not too soft or use cold previously-baked potatoes (great for left over ones)...
In a small wok heat some olive oil. Add half a tea spoon of cumin seeds and a pinch of powdered mustard. Once cumin seeds starts giving out a fragrance- add finely chopped green chilies. This is optional- but given the nutritional value of green peppers, I prefer to use them. If you don't like hot taste, you can use mild but flavorful pepper varieties such as cherry or sweet banana pepper. Next add potatoes (cut in small chunks) and sprinkle generous amounts of dried parsley. Grind some fresh black pepper and add salt to taste. Mix well, cover and cook on low heat for a few minutes- so all the herbs release their flavor and bring the salad together. Serve warm.
In a small wok heat some olive oil. Add half a tea spoon of cumin seeds and a pinch of powdered mustard. Once cumin seeds starts giving out a fragrance- add finely chopped green chilies. This is optional- but given the nutritional value of green peppers, I prefer to use them. If you don't like hot taste, you can use mild but flavorful pepper varieties such as cherry or sweet banana pepper. Next add potatoes (cut in small chunks) and sprinkle generous amounts of dried parsley. Grind some fresh black pepper and add salt to taste. Mix well, cover and cook on low heat for a few minutes- so all the herbs release their flavor and bring the salad together. Serve warm.
