Textmex Potato Salad

Name: Textmex Potato Salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 kg Organic potatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt and black pepper, freshly ground; 2 red pointed paprika; 2 fresh red chillies; 1 Garlic bulb; 2 TABLESPOONS Mayonnaise; 1⁄2 Tsp Cumin, ground; 1 TEASPOON Spanish pepper powder (Pimentón de la Vera, agridulce); 2 spring onions, chopped; 1 collar smooth-bladed; 7-10 Tbsp Parsley and coriander; 7-10 Tbsp Watercress; 7-10 Tbsp Lime

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 kg Organic potatoes
2 TABLESPOONS Olive oil
7-10 Tbsp salt and black pepper, freshly ground
2 red pointed paprika
2 fresh red chillies
1 Garlic bulb
2 TABLESPOONS Mayonnaise
1⁄2 Tsp Cumin, ground
1 TEASPOON Spanish pepper powder (Pimentón de la Vera, agridulce)
2 spring onions, chopped
1 collar smooth-bladed
7-10 Tbsp Parsley and coriander
7-10 Tbsp Watercress
7-10 Tbsp Lime

Directions

1
Clean (brush) the potatoes well and cut them with the skin into bite-sized pieces. Roast in oil at 225 °C in the oven until they are crispy and cooked, approx. 20-30 minutes. Season with salt and pepper.
2
Grill the bell peppers, chillies and the garlic bulb whole until the skin turns black and sooty. Place in a freezer bag and wait ten minutes, then peel the peel, remove the stalks and seeds.
3
Pull out the garlic cloves. Puree the vegetables with mayonnaise, cumin and paprika powder. Season to taste with salt.
4
Mix the potatoes with the dressing and turn in chopped spring onions. Sprinkle with chopped parsley, coriander and watercress. Pour lime juice over it and serve.