Indian Spiced Potato Salad with Turmeric Mayo

Steps

1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook potatoes. Toss potatoes on a lined oven tray with first measure of potato curry spice and a drizzle of oil. Season and roast in oven for about 25 minutes, until golden and tender.
2. Meanwhile, cook eggs. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes (for hard boiled) or until cooked to your liking. Drain and run under a cold tap. Once cooled, peel and cut into quarters.
3. Prep & cook beans. Cook beans in pot of boiling water for 2-3 minutes, until tender. Drain and rinse with cold water.
4. Prep remaining salad veggies.
5. Make vinaigrette. In a small bowl, combine all vinaigrette ingredients and season to taste. Just before serving, toss beans, salad and vinaigrette together in a bowl, until combined.
6. Serve mayo spread over plates topped with potatoes, salad and egg. Sprinkle over cashews and mint. Serve lime on the side.