Peel off potatoes. Cut in cubes. Boil in salted water until got tender. Drain water. Keep potatoes aside.
Peel off carrot. Cut leaves.
Mix dressing ingredients in a bowl. Add in boiled potatoes.
Mix all properly. Keep them in refrigerator for 1/2 an hour.
For plating arrange lettuce leaves like a bowl. Place potatoes. Decorate carrot leaves. Sprinkle roasted sesame seeds. Serve chilled potatoes in tamarind sauce.
