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Crunchy Indian Potato Salad

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4

800g charlotte potatoes

2 tbsp Mr Hugh’s standard rapeseed oil

1 tsp ground coriander

1 tsp ground cumin

1/2 green chilli, finely chopped

100g rocket

1/2 cucumber, finely sliced

1 carrot, sliced into ribbons

4 tbsp mango chutney

2 tbsp Mr Hugh’s lemon infused rapeseed oil

1 tbsp chopped coriander

4 spring onions, trimmed and finely chopped

2 limes, 1 juiced and 1 cut into wedges

1 tsp toasted sesame seeds

2 poppadoms, crushed into pieces


Bring a large pan of salted water to the boil and cook the potatoes for 15 minutes. Once the potatoes are cooked, drain and allow to steam dry for 5 minutes.

Meanwhile, heat the Mr Hugh’s standard rapeseed oil in a large frying pan, then add the ground coriander, ground cumin and chilli and cook for 2-3 minutes or until fragrant. Add the drained potatoes and crush them gently to flatten. Cook the potatoes on a medium-high heat for 5 minutes, turning once until golden and crispy.

Once the potatoes are cooked, stir through the coriander and spring onions and mix well to combine. Squeeze over the lime juice, mix the potatoes together with the rocket, cucumber and carrot, and sprinkle over the sesame seeds and poppadom pieces. Combine the mango chutney and Mr Hugh’s lemon infused oil in a bowl and drizzle over the salad. Serve with lime wedges on the side.

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