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Saffron kipfler potato & bean salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your potato salad with a unique twist!
Ingredients:
  • 1 tsp saffron threads
  • 20 (about 1kg) kipfler potatoes, scrubbed, halved lengthways
  • 2 brown onions, halved, thinly sliced
  • 1 tsp brown mustard seeds
  • 2.50 gm ground ginger
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 350g green beans, topped, diagonally cut into 2cm lengths
  • 250.00 ml firmly packed fresh coriander leaves
  • Salt & freshly ground black pepper
Instructions:
  • 1. In a large saucepan, bring salted water to a boil over high heat, then add saffron, reduce heat to medium, and simmer for 5 minutes. 2. Add potato and simmer uncovered for 10 minutes until tender. 3. Drain and allow to cool for 15 minutes before using.
  • 1. In a saucepan over medium heat, sauté onions until brown and crispy, about 10 minutes. Add mustard seeds and cook until they start to pop, about 1 minute. Off heat, mix in cumin, ginger, coriander, turmeric, and potatoes until evenly coated.
  • Blanch beans in a pot of salted boiling water for 4 minutes, or until vibrant green and crisp-tender. Shock in ice water, then drain. Mix beans and fresh coriander into the potato blend, tossing until fully coated. Season with salt and pepper to taste.

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