Dairy free recipe for slow cooked Potato Salad with Fresh Basil
1 1/2 lb (675 g) fingerling potatoes (assorted colors are most impressive)
2 tablespoons olive oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/3 cup fresh squeezed orange juice
1/2 cup fresh basil, trimmed and finely chopped
1/2 cup fresh cilantro leaves, trimmed and finely chopped
1 1/2 teaspoon sea salt, or to taste
1 teaspoon coconut or brown sugar
1/2 teaspoon cayenne or red pepper flakes
fresh cracked black pepper to taste
Scrub the potatoes and cut into 1-inch pieces. Transfer to a medium bowl and cover with cold water. Let the potatoes soak for 20 to 25 minutes. Drain and rinse the potatoes well and spread out onto paper towels. Pat dry.
Heat the oil in a large non-stick skillet over medium heat. When hot, stir in the potatoes to coat with the oil, cover the pan, and cook, stirring occasionally, until they crisp up and are tender inside, about 20 minutes. Be careful not to overcook to prevent the potatoes from falling apart.
While the potatoes are cooking, heat a small skillet over medium heat. When hot, add the coriander and cumin seeds to the pan and fry, stirring often, until the seeds are browned. Transfer to a spice grinder and grind into a semi-coarse blend.
When the potatoes are cooked, transfer them to a large bowl. Let them cool for 5 to 10 minutes and then toss in the orange juice, basil, cilantro, ground coriander and cumin blend, salt, sugar and cayenne or red pepper flakes. Sprinkle with black pepper.
Let the salad sit for 30 minutes or longer to allow the flavours to blend. Can be served at room temperature or slightly chilled.