| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 3 lbs red potatoes unpeeled
- 1 red onion medium sized, chopped
- 1/2 cup celery thinly sliced
- 1 cup snow peas
- 3 eggs hard-boiled, large, chopped
- 1 cup green bell pepper finely chopped
- 1 cup cilantro finely chopped
Dressing
- 1 cup seseme seeds roasted
- 2 tbsp olive oil
- 1-2 green chilli peppers depends on your preferred level of spice
- 1 tsp tumeric
- 2 tbsp lemon juice freshly squeezed
Ingredients
Dressing
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Instructions
- Throw the roasted sesame seeds and green chili into the food processor and pulse for 2 minutes. Then add the remaining ingredients and pulse for about 2 to 3 minutes until it is rich and creamy in texture. Make sure to get everything off the sides of the bowl so everything is mixed thoroughly.
- In a large pot, cover red potatoes with salted cold water and bring to a boil over high heat. Cook about 40 minutes until they can be pierced easily with a fork. Drain the potatoes and let them sit for a bit so you don’t burn your hands while you are chopping them into half-inch chunks.
- Once the potatoes are cooled to slightly warm mix all of the ingredients in a bowl and toss lightly with a spoon. Pour the dressing over top and mix the salad gently so no pieces break and garnish with chopped cilantro. Chill before serving.
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