Spiced Potato Salad

• 1 14 kg potatoes
• 4 spring onions, finely sliced (bottom half only)
• 1 cup coriander leaves
• 1 garlic clove
• 12 teaspoon salt
• 12 tablespoon cumin seed, lightly toasted
• 34 teaspoon caraway seed, lightly toasted
• 12 teaspoon smoked paprika
• 1 large red chili, deseeded and chopped
• 2 tablespoons lemon juice
• 6 tablespoons olive oil

1. Put the potatoes in a large pot filled with cold water and a large pinch of salt.
2. Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle.
3. Drain and set aside.
4. Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
5. Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste.
6. Add lemon juice and olive oil, season to taste.
7. Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
8. Season to taste and serve.

potatoes, spring onions, coriander leaves, garlic, salt, cumin, caraway, paprika, red chili, lemon juice, olive oil

Taken from www.food.com/recipe/spiced-potato-salad-453675 (may not work)