Spiced Up Potato Salad with Kidney Beans

This is not your regular potato salad, this is a spicier and more aromatic version made with red kidney beans that were infused with cinnamon and nutmeg, boiled young potatoes, fresh spring onions, roasted garlic and sausages and zesty mustard dressing, all spiced up with minced green chillies. It made a delicious and satisfying lunch snack for us today. You can skip sausage if you like and add some celery or thinly sliced green bell pepper. It is tastier if eaten while it is still warm, but can be served at a room temperature as well.

You will need (2 big servings):
4 medium potatoes, boiled
~1/2 cup cooked red kidney beans*
2 spring onions, white and green part
6 cocktail sausages (optional)
3 big garlic cloves

For the dressing:
2 tbsp mustard
1 tsp mayo
2 tbsp olive oil
~1 tbsp apple cider vinegar
pepper & salt to taste

*Soak kidney beans overnight. When ready to cook, drain the water, rinse the beans, transfer into a pot, cover with double amount of water and bring it to a boil, add salt to taste and cook it for 40-60 minutes or until the beans are soft. Stir it once in a while and check if you need to add more water. For more flavour, add a small stick of cinnamon and a pinch of nutmeg powder, it goes very well with these red beans and the aroma will be fantastic.

1. Chop the spring onions, both white and green parts. Mince the green chili as finely as possible. If you prefer a milder version, first slice the chili in half lengthwise and remove the seeds.

2. Cut the garlic cloves into bigger chunks. Heat a little bit of oil in a pan and roast the garlic cloves and sausages until it all browns nicely. Slice the sausages into medium size pieces. Cut the boiled potatoes into bigger size pieces.

3. Whisk together mustard, mayo, olive oil and apple cider vinegar, add freshly ground black pepper and salt to taste. Taste it and adjust per your liking. I like strong mustard flavour so I added more of the mustard and less of the mayo.

4. Put the potato pieces, sausages, roasted garlic, spring onions, green chili and kidney beans into a bowl, add the dressing and mix it all gently. Serve while it is still warm.