Warm Potato Salad
(4 servings)
| Cook 800 grams of washed potatoes in sufficient water for 30 minutes. |  |
 |
In a large pan fry 4 sliced spring onions, one teaspoon of cumin and 4 diced capsicums, then spice them with salt, pepper and sugar. |
 |
 |
| Deglaze with one glass of water and dissolve one stock cube. |  |
 |
Add the cooked and diced potatoes, one can of corn, one can of kidney beans and one diced avocado. |
 |
 |
| Season with lime juice, salt and pepper. | |