Warm Potato Salad

This week’s recipe is warm potato salad. It can be made with sweet potatoes, regular potatoes, or a combination of the both!


1  potato, peeled, cut into half inch cubes

3 tablespoons olive oil

1 large onion

2 large carrots, chopped

2 tablespoons ginger, minced

2 bell peppers, chopped

¼ cups raisins

1½ teaspoons cumin powder

½ teaspoon cinnamon

¼ teaspoon black pepper

1½ teaspoons salt

OPTIONAL: ¼ teaspoon cayenne pepper

2 tablespoons lemon juice

OPTIONAL: parsley, chopped (for garnish)


Put potatoes in a pot and cover with water. Bring to a boil. Cook until tender (about 15 minutes), then drain and place in large bowl. Heat 2 tablespoons of the olive oil in a skillet on medium-high. Cook onions, carrots, ginger, and bell peppers stirring occasionally until tender, about 5 minutes. Add raisins, cumin, turmeric, cinnamon, pepper, salt and cayenne (optional). Stir until fragrant about 2 minutes. Add veggies and spices to the potatoes, along with lemon juice, parsley and remaining olive oil. Stir until combined, breaking up the potatoes slightly. Adjust seasoning to taste and serve warm or cold.


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