About this recipe:This is a zingy potato salad, ideal for accompanying fried fish or lamb shish kebabs. Goes well with cold lager or cider. The colours are great and liven up the usual dullness of a standard potato salad, not to mention the spicy taste.
Peel and cut the potatoes into large pieces, add a clove of chopped garlic and boil in a saucepan of water until tender but firm.
Gently heat the oil with 1 teaspoon of the paprika until the oil absorbs it all. Chop and add the other garlic clove, chopped red onion and chilli pepper. Fry for a few minutes, and remove from heat just as the onions begin to brown. Leave this oil mixture in the pan.
Remove potatoes from heat when cooked, drain, cut down into 3cm cubes, and add the oil mixture gently with a wooden spoon. Allow the potato mixture to cool.
Add the mayonnaise and yoghurt and mix gently with a wooden spoon, be careful not to over mix as it works better when coarse. Add the turmeric, the black pepper, and the lemon juice to taste.
Sprinkle the rest of the paprika and the chopped spring onions over the top, and serve.
This is a gorgeous way to eat potatoes in the summer. Also you can add a bit more chilli to make a fiery version which goes well with red meats in the winter.
I always use two small onions instead of one large one, I find the smaller ones more juicy.