A potato salad for all of your financial institution vacation wants (with crispy cumin shallots, jalapeños and bitter cream)

If I can add one thing helpful to your financial institution vacation line-up, one thing to go along with the barbecues and the TV dinners, one thing crowd-pleasing so as to add to a avenue celebration trestle desk laden with goodies, it’s this potato salad. It’s contemporary and filled with flavour, however easy sufficient to go along with all kinds of dishes.


Prep time: quarter-hour

Cooking time: 35 minutes



  • 1.2kg child new potatoes 
  • Olive oil (a lot for frying + 2 tbsp for dressing) 
  • 3 shallots, very finely sliced 
  • 1 tbsp flour 
  • 2 tsp cumin seeds 
  • 6 spring onions, roughly chopped 
  • 3 pickled jalapeños or any sort of pickled chilli, finely chopped (you need about 1 tbsp as soon as chopped)
  • 3 lemons, zest and juice
  • 2 tbsp white wine vinegar 
  • 2 tbsp bitter cream 
  • 1 tbsp mayonnaise 
  • A big bunch of coriander, roughly chopped 


  1. First, put the potatoes in a big pan of salted water. Set over a medium warmth. Cook till tender (this could take about 25 minutes) – you need them good and smooth however not falling aside. Drain them in a colander and go away them there for about 5 minutes to chill down somewhat and permit among the moisture to evaporate. 
  2. While the potatoes are cooking, fry the shallots. Set a big frying pan over a medium warmth with loads of oil (you desire a good half an inch within the backside of the pan). Toss the shallots within the flour till it’s all effectively coated. Fry them in batches, transferring to a plate lined with paper as soon as they’ve turned golden brown. Sprinkle with salt. 
  3. Put a small frying pan over a low-medium warmth and add the cumin seeds. Cook for a minute, or till they scent toasty and aromatic. Don’t allow them to burn. Pour right into a bowl. Then when the shallots are all performed, toss them with the cumin seeds. 
  4. Meanwhile, get your dressing prepared. To save on washing up, you may both do that instantly within the bowl you’re serving it in or within the Tupperware you’re going to maintain it in within the fridge. 
  5. Put the spring onions, chillies, lemon zest and juice, vinegar, bitter cream, mayonnaise and coriander in your receptacle with a few teaspoon of flaky salt (you are able to do this to style although, as it would rely a bit on how briney your chillies are). Mix every part collectively effectively. 
  6. While the potatoes are nonetheless heat, toss them within the dressing. Cut some in half and smush a couple of of them – the extra damaged up they’re the extra they’ll take up the dressing. 
  7. To serve, scatter with crispy, cumin-flecked shallots. 

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