Potato salad with a Harissa style dressing

Warm fingerling potatoes in a creamy and spicy harissa dressing

Preparation: 10 minutes
Cooking time: 15 minutes

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Ingredients:

• 450 g young potatoes (assorted colors if available)
• 2 tablespoons of olive oil
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 2 fresh red peppers, seeded and finely chopped
• 1 teaspoon ground turmeric
• 1/4 teaspoon habanero or cayenne pepper powder, or to taste
• juice of 1 lime (2 tablespoons)
• small bunch of spring onions, green and white parts, sliced
• 1/4 cup fresh mint leaves, trimmed and chopped
• 1/4 cup fresh cilantro, trimmed and chopped
• 1 teaspoon sea salt, or to taste

Instructions:

• Scrub the potatoes clean under cold water. Cut into 1-inch pieces and place in a medium saucepan. Cover with cold water. Bring to a boil, then reduce heat to medium-high and simmer, uncovered, until potatoes are tender but still firm, about 10 to 12 minutes. Drain and set aside.

• To make the Harris dressing, heat the oil in a large skillet over medium heat. When hot, add the coriander and cumin seeds and cook briefly until they darken a few shades and turn a reddish color. Reduce the heat slightly, add the red pepper and chillies and cook for a few minutes, or until the pepper is seared and the skin is blistered. Stir in the turmeric and habanero or cayenne pepper. Put it in a blender and add the lime juice. Process into a smooth paste. Transfer to a medium bowl.

• Place the still warm potatoes in the bowl and add the spring onions, mint, coriander and salt. Stir well to coat. Serve immediately or refrigerate to serve later. If you choose to let it sit and serve later, the flavors can blend.

Makes 6 servings