Potato salad

Tags: main dish, bbq, Damon
Prepare the dressing in advance, and toss the potatoes in the dressing while they are still hot. That way, the dressing will be absorbed rather than an oily slick. The eggs yolks also help: they form an emulsion with the oil, rather like mayonnaise.
13 steps
6 medium potatoes steam chop coarsely   toss
6 large carrots
1 teaspoon cumin seeds   grind in a mortar
1 1/2 teaspoons mustard seeds
1/2 teaspoon chilli flakes
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1 1/2 teaspoons salt
1 teaspoon peppercorns
1/4 cup olive oil   stir in
3 shallots chop finely
2 cloves garlic crush
4 eggs soft-boil yolks   mix in
whites   toss in
1 piquant pickled pepper chop into small pieces
2 pickled peppers
1 tablespoon capers chop roughly into quarters
4 tablespoons pickled pepper juice
If you only have hard-boiled eggs, then grind the yolk finely and blend it with the oil dressing.