Indian Style Pea & Potato Salad

Serves 4
Time 30 minutes


6 potatoes, peeled and cut into cubes 

2 cups frozen peas, thawed

1 tbsp coconut oil

2 tsp black mustard seeds

½ tsp turmeric

1 tsp chilli flakes

1 tbsp fresh ginger, grated

1 cup kefir

3 spring onions, sliced

½ lemon, juice

Salt & pepper



Fresh coriander


In a large pot, par-boil potatoes for 10-15 minutes. Remove potatoes, discarding the water and set aside.

Place the frozen peas in the boiled water and let them gently warm with no heat.

In a small saucepan heat coconut oil and add the mustard seeds until they crackle. Then add and fry off turmeric, chilli flakes and ginger for 30-60 seconds or until fragrant. Allow to cool. 

Stir the spices through the Kefir 

In a large bowl mix cooked potatoes, peas, kefir dressing, spring onions, lemon juice, salt and pepper. 

Serve warm or cold.