Title: Spicy Potato Salad
Categories: Schwartz, Schwartz2
Yield: 4 servings

3 md Carrots - peeled
450 g Small new potatoes; (1lb)
2 tb Cooking oil
2 ts Schwartz Cumin Seed
2 ts Schwartz Mustard Seed
2 tb Orange juice
1 tb White wine vinegar
Salt
Schwartz Coarse Ground Black
-Pepper

Using a potato peeler make long ribbons out of the carrots. Boil the new
potatoes in salted water for 15-20 minutes until tender but still firm.
Drain. Heat the oil in a large pan, add the Cumin and Mustard Seed and
cover. Shake the pan and cook until they start to 'pop'. Add the carrot
ribbons and stir-fry for 1-2 minutes then add the orange juice, vinegar,
salt, pepper and potatoes. Heat through and serve. Also delicious served
cold.

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