5 eggsare required for this potato salad recipe, I’ve included a section detailing how best to boil eggs below.
Black olives sliced up and pitted.
1 tsp ground cumin
fresh perslay chopped up fine
1 teaspoon curry powder
1 bunch of fresh coriander
Peel the potatoes and cut them up in small cubes. Boil them for about 20 minutes or until they are tender when you stick a fork in them.
Peel the cloves of garlic and then roughly chop them. Peel and dice the onion.
Rinse the cilantro and chop it finely.
Cut the lemon in 2. Squeeze it in a glass to collect its juice.
Put up a pot of water to boil. Once the water’s boiling, use a large spoon to gently lower the eggs into the water. Bring the water to a boil over medium heat and let eggs cook for 9 to 12 minutes, depending on the size. If using very fresh eggs, add 1 teaspoon of salt to the water to help the eggs peel easier.
Pour 4 tbsp over these potato pieces. olive oil, onion, lemon juice, curry, cumin, and chopped cilantro.
Mix all the ingredients together gently and garnish with parsley.