Serves 8


  • Red Washed Potatoes, 1500 grams (1.5kg)
  • Garlic, 2 cloves
  • Whipped Cream, 6 tablespoons
  • Seeded Mustard, 2 teaspoons
  • Chopped Parsley, 2 tablespoons
  • Chopped Mint, 2 tablespoons
  • Olive Oil, 4 tablespoons
  • Ground Cumin, 1 teaspoon
  • Ground Coriander, 1 teaspoon
  • Vegetable Stock, 3 cups
  • Salt, ½ teaspoon 
  • Pepper, 1 teaspoon
  • Bacon Bits, 300 grams


  1. Rinse potatoes and cut into bite-sized cubes. 
  2. Remove garlic skin. Crush garlic with the flat side of the knife and set aside, for later use. 
  3. In a separate bowl, add whipped cream, mustard, chopped parsley and chopped mint and mix well. Set aside this dressing in the fridge, for later use. 


  1. Using a 4.5L Thermos® Shuttle Chef® inner pot, heat oil over low heat. Stir fry potatoes till it turn slight brown. 
  2. Add garlic, ground cumin, ground coriander and stir fry for 1 minute. 
  3. Add vegetable stock till it cover the potatoes, then add salt and pepper. Bring it to a boil and simmer for 5 minutes. 
  4. When boiling, cover the inner pot with lid, and transfer it into the Shuttle Chef® outer pot. Let it sit aside to allow heat insulation cooking for 45 mins. 
  5. After 45 mins, save ½ cup of the vegetable stock and set it aside for later use. Drain potatoes. Add the ½ cup vegetable stock into the dressing and mix well. 
  6. In a serving bowl, add potatoes, dressing, and mix well. Sprinkle with bacon bits and enjoy!


  • This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®. 
  • This spicy potato salad is served hot. 


Photos and recipe courtesy of Thermos Singapore team.