Anjum Anand's three-seed potato salad

For the salad

500g new potatoes, washed well

Salt, to taste

? small red onion, very finely sliced

1–2 green chillies, deseeded and finely chopped (optional)

?–? tsp chaat masala, plus more to serve (optional, see recipe introduction)

3 large radishes with leaves (if possible), well washed and finely sliced

Large handful of chopped coriander leaves

For the dressing

2 tsp lemon juice

4 tbsp mayonnaise (light is fine)

2 rounded tbsp sour cream

1 small-ish garlic clove, peeled and grated

1? tbsp extra virgin olive oil

Lots of freshly ground black pepper

? tsp mustard seeds

? tsp cumin seeds

? tsp fennel seeds

Place the potatoes in a large pot and cover with plenty of water, salt well and bring to a boil. Boil until the tip of a knife goes through them easily, around 15 minutes.

Meanwhile, make the dressing. Whisk together the lemon juice, mayonnaise, sour cream, garlic and half the oil, then season to taste. Heat the remaining oil in a small saucepan, tilting it so the oil collects in one area. When hot, add the mustard and cumin seeds, following after a few seconds with the fennel seeds. Reduce the heat and cook for 10 seconds or until the popping dies down. Stir into the dressing.

Drain the cooked potatoes and peel as soon as they are cool enough to handle; halve if small, or quarter larger ones. Stir into the dressing with the red onion, chillies and chaat masala. The potatoes will absorb the dressing as they cool. Stir in the radishes and their leaves and the coriander just before serving. Taste and adjust the seasoning. Sprinkle with a little more chaat masala, if you like, then serve.

Anjum’s Indian Vegetarian Feast by Anjum Anand (Quadrille RRP ￡19.99), is available to order from the Telegraph Bookshop for ￡17.99 + ￡1.35 p&p. To order call 0844 871 1514 or visit books.telegraph.co.uk

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