Saffron kipfler potato & bean salad

Isnt it time you tried something different with potato salad

Recipe «Saffron kipfler potato & bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp saffron threads, 20 kipfler potatoes, scrubbed, halved lengthways, 60ml olive oil, 2 brown onions, halved, thinly sliced, 1 tsp brown mustard seeds , 1 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground coriander , 1/2 tsp ground turmeric, 350g green beans, topped, diagonally cut into 2cm lengths, 1 cup firmly packed fresh coriander leaves, Salt & freshly ground black pepper.

Ingredients:

• 1 tsp saffron threads 
• 20 kipfler potatoes, scrubbed, halved lengthways 
• 60ml olive oil 
• 2 brown onions, halved, thinly sliced 
• 1 tsp brown mustard seeds 
• 1 tsp ground cumin 
• 1 tsp ground ginger 
• 1/2 tsp ground coriander 
• 1/2 tsp ground turmeric 
• 350g green beans, topped, diagonally cut into 2cm lengths 
• 1 cup firmly packed fresh coriander leaves 
• Salt & freshly ground black pepper 

Instructions

1. Bring a large saucepan of salted water to the boil over high heat. Add saffron. Reduce heat to medium and simmer for 5 minutes. Add potato and simmer, uncovered, for 10 minutes or until tender. Drain. Set aside for 15 minutes to cool.
2. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 10 minutes or until brown and crispy. Add the mustard seeds and cook for 1 minute or until they begin to pop. Remove from heat and stir in the cumin, ginger, coriander and turmeric. Add the potato and stir to coat in the spice mixture.
3. Cook beans in a saucepan of salted boiling water for 4 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Add beans and coriander leaves to potato mixture and toss until well combined. Taste and season with salt and pepper.