Indian-spiced potato salad - Gluten Free Recipes

Ingredients

• 59 milliliters flaked almonds, toasted
• 1 teaspoon cumin seeds, just crushed
• 1 leave Coriander to serve
• 50 grams fresh coriander leaves, washed
• 25 grams fresh mint leaves, washed
• 2 garlic cloves, skinless
• 1 small green chili pepper
• 4 servings Coriander-mint dressing (recipe below)
• 237 milliliters mixed vegetables (carrots, corn, peas), cooked
• 1 teaspoon mustard seeds
• 4 Tbsps natural yogurt (I used Turkish yogurt, similar to Greek yogurt)
• 59 milliliters raisins
• 4 servings Salt, to taste
• 4 servings Salt and pepper, to season
• 1 spring onion, sliced (both white and green)
• 1 teaspoon sugar
• 1 pinch Pinch of tumeric powder
• 3 Tbsps unsalted butter, softened
• 600 grams waxy potatoes, peeled and left whole
• 1 Tbsp white wine vinegar