K.K. Potato Salad

6 May 2015

(serves 6-8)

This makes the ideal side-dish to compliment any style of meal .... tasty, creamy and dreamy - you will have to make more ... by demand !!


  • 4-5 large Potatoes, cubed & cooked in salted water, till 'al dente'
  • 3 teaspoons Olive oil
  • 1 large Red Onion, thinly sliced
  • 3 teaspoons Screaming Seeds  'Kashmiri  Krush'
  • 1/4 cup Vegetable or Chicken Stock

For the dressing :

  • 3 full teaspoons Soy Mayonnaise (or 'normal' mayo)
  • 1/4 cup Vegie/Chicken stock
  • 5 full teaspoons Natural Yoghurt
  • 1 teaspoon Grainy Mustard
  • 3 teaspoons Mirin (Japanese Rice Wine)
  • Handful chopped fresh Herbs of your choice


  1. Pile cooked & cooled potatoes in a large serving platter or bowl;
  2. Saute onion in olive oil till soft and transparent approx. 3 minutes;
  3. Throw in Screaming Seeds  'Kashmiri  Krush'  & gently saute a further 3 minutes;
  4. Add stock, simmering for 5 minutes then take off heat;
  5. Meanwhile .. for the dressing: combine in a bowl till smooth the first 5 ingredients;
  6. Pour the dressing mixture into the onion mixture, combining well;
  7. Pour the onion/dressing mixture over potatoes, making sure they are coated;
  8. Sprinkle the potatoes with chopped herbs & a little sea salt if you prefer !

Serving Suggestions:

Any herb tastes fantastic in this recipe ... my favourite are Coriander, Dill, Vietnamese Mint & Parsley!

Cooked 'al dente' means .. 'to the tooth' - describing pasta or vegetables that have been cooked lightly & still offer resistance to the teeth.  Food should still be a little crunchy or just undercooked !

....  For this recipe, if I don't have  'Kashmiri Krush'  in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Marrakesh Magic
Outback Blend
Rainforest Season
Virgin Island Mix
Desert Cajun Rub
Caribbean Chilli
7 Seas Spice
Garam Masala ... are also perfect for this recipe!

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