Ingredients

The following ingredients have 4 Servings
  • 6 medium-sized gold potatoes (peeled)
  • Water
  • 3 tablespoons Extra virgin olive oil
  • 2 garlic cloves, (minced)
  • 2 teaspoons coriander seeds or a little more than 1 tsp ground coriander
  • 1 teaspoon crushed red pepper flakes, (more for later)
  • 2 teaspoon ground turmeric
  • 1 lime, (juice of)
  • 1 cup chopped fresh cilantro leaves
  • 1 cup chopped fresh parsley leaves
  • 1 cup chopped fresh dill
  • Kosher salt and black pepper

Instruction

  • Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil, and let them cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm.
  • Drain the potatoes and let them cool briefly. Cut the potatoes in smaller bite-size cubes or pieces.
  • Heat the olive oil in a cast-iron skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and the lime juice.
  • Toss in the potatoes, and mix well to coat. Add 1/2 of the fresh cilantro, parsley and fresh dill. Cook for 4 more minutes. Add salt and black pepper to your taste.
  • Remove from heat and top with more red pepper flakes and the remaining fresh herbs. You can serve this potato salad warm or at room temperature.