Hot and spicy potato salad

The aromatic flavours of fresh ginger and chilli spice up the red potatoes.

Serves 4-5

4 medium red skinned waxy potatoes, washed
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 tsp mustard seeds
2 Tbsp grated fresh ginger
1 Tbsp chilli sauce
2 Tbsp lemon juice or vinegar
6-8 button mushrooms, quartered
2 spring onions, finely sliced

Boil, steam or microwave potatoes until tender but still firm. Cut into bite sized chunks.
Heat oil in a frying pan, and stir in sesame seeds, mustard seeds and ginger. Sauté for 1-2 minutes.
Add chilli sauce and lemon juice and mix well.
Add potatoes and mushrooms.
Remove from heat and when cool place on a platter and sprinkle with spring onions.

2010