Indian-Spiced Potato Salad

By Food52
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600 g waxy potatoes, peeled and left whole

3 tablespoons unsalted butter, softened

1 teaspoon cumin seeds, just crushed

1 heaped teaspoon mustard seeds

Pinch of tumeric powder

1 tablespoon white wine vinegar

1 cup mixed vegetables (carrots, corn, peas), cooked

Salt and pepper, to season

1 spring onion, sliced (both white and green)

1/4 cup flaked almonds, toasted

1/4 cup raisins

Coriander-mint dressing (recipe below)

Coriander leaves, to serve

4 tablespoons natural yogurt (I used Turkish yogurt, similar to Greek yogurt)

50 g fresh coriander leaves, washed

25 g fresh mint leaves, washed

1 - 2 garlic cloves, without skin

1 small green chili pepper

1 teaspoon sugar

Salt, to taste

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