Baby Potatoes & Pistachio Salad

Simple salad with a class ;)

Ingredients (Serves 2)
200gm baby potatoes (parboiled with jackets)
1 tbsp olive oil
Salt to taste
25 gm pistachio, flaked
1/2 tsp mixed herbs

For Lemon dressing:
Juice of 2 Lemons
2½ tsps olive oil
Salt to taste
Pinch of cumin (jeera) powder

For Tempering
1 tsp oil
½ tsp mustard seeds

For Garnishing
1 tsp chopped coriander leaves

Method
Cut the potatoes in half.
Rub with salt and olive oil.
Roast in a moderate oven (180◦C) till golden.
Combine the ingredients of lemon dressing & keep aside.
Heat oil and crackle mustard seeds.
Put the baby potatoes in a mixing bowl and pour the tempered mustard seeds and lemon dressing over.
Toss nicely, sprinkle mixed herbs and check the seasoning.
Arrange in a bowl and sprinkle pistachios over.
Garnish with coriander leaves. Serve hot.

Tip: you can reduce lemon juice by half if you like less sour.