Place potatoes in a large pot and cover with cold, salted water.

Bring the water to a boil, then reduce heat to a simmer.

Cook potatoes until tender when pierced with a fork.

Drain the potatoes and set aside to cool slightly.

Toast cumin and caraway seeds in a dry pan over medium heat until fragrant, about 1 minute.

Transfer toasted seeds to a mortar.

Add salt, garlic, chili, and paprika to the mortar.

Pound the ingredients into a paste using a pestle.

Stir in lemon juice and olive oil to create the dressing.

Season the dressing to taste.

Slice the slightly cooled potatoes into 2cm rounds using a wet knife.

In a large bowl, combine sliced potatoes, coriander, and spring onions.

Pour the dressing over the potato mixture and toss gently to coat.

Season the potato salad to taste.

Serve immediately or chill for later.