186. potato salad

It's potatoes again

Nice creamy potato salad is a hit at any party. Kids and adults love potatoes and the salad goes well with hot crispy pizzas. I am already drooling.... not for the salad but for the pizzas! To make it an absolute veggie salad I do not use mayonnaise or salad cream. Combining thick yogurt and fresh cream makes this salad refreshing.



POTATO SALAD
4 TO 6 Servings

500g baby potatoes
3½ tsps salt
1 cup thick yogurt or ½ cup thick yogurt and ½ cup fresh double cream
3 tbsps chopped fresh dill (suva bhaji)
2 tbsps roasted sesame seeds (tal)
8 to 10 chopped walnuts
½ to 1 tsp sugar
½ tsp green chilli paste

  1. Wash and put the potatoes in a pan. Cover it with enough water. Add 3 tsps of salt and boil the potatoes till they are done. 
  2. Drain out the water and let the potatoes cool down completely.
  3. Peel them if you like. If some of them are big cut into half. You want bite size potatoes.
  4. Mix remaining salt, sugar, dill, cream and green chilli paste into the yogurt.
  5. Pour the yogurt over the potatoes. Mix it well and keep in the fridge for 30 minutes till it gets chilled.
  6. Add sesame seeds and walnuts just before serving.
Tips :
  1. Use normal potatoes if you don't get baby potatoes. Peel and cube them when they are cold.
  2. Add mint or fresh coriander instead of dill.
  3. Add ¼ tsp garlic paste instead of chilli paste.
  4. Mix in a few chopped seedless grapes or pomegranate seeds.
You may want to check out the following:
eggless coleslaw
roasted potato avocado salad

avocado beetroot salad




Comments

Post a Comment

Popular posts from this blog

Koiloreo/ Kuilodde/ Koilori (Goan Pancakes)

Image
The Holiday State    February is when Shhh Cooking Secretly group (started by Priya of Priya's Versatile Recipes ) had a virtual tour of Goa. Its been over 30 years since I've visited Goa. I remember when we were passing the town centre, there was a huge crowd of people. We asked the taxi driver what was going on and he replied "koi naya actor ki shooting chal rahi hai, aap ko dekhna hai?" he asked. We asked if he knew the actor and he said no so we didn't stop to watch. Who was the new actor? None other than Shakrukh Khan shooting for the movie Kabhi Haan Kabhi Naa!    I remember we were staying at some hotel in town and would go to the Taj Holiday Resort to get onto the beach. Back then there were not many hotels. I remember getting to the beach and for miles there would hardly be anyone. There use to be a fish shack near Taj and hubby, my brother and my cousin would enjoy fresh fish and I'd get only French fries (fishy ones)!    Goa is  the smallest states
Read more

337.Green tomato jam

Image
My first jam making session      I have over the years accumulated many jam recipes but have never tried making jam. I don't know, is it because I feel it might be difficult or I get scared to sterilise the jars. Don't know why. However, today Julius my househelp, walks in with a whole bag of green tomatoes from his farm. I got excited and instantly the recipe for the green tomato jam came out my recipe book. I was a bit hesitant as I had no idea how the jam would turn out. It tastes yummy and I had some with plain paratha as a snack in the afternoon. The jam is sweet and tangy at the same time. It didn't take long at all and I think now the jam bug is slowly creeping into my bones. Its funny how I get stuck onto certain things for a period of time, first it was salads, then bread, followed by muffins then the cookie bug took over and now it seems its jams. Planning to make some to take for my Nunu and my daughter, Nami as I am travelling very soon to India. Will try out di
Read more

535.Buckwheat savoury pancakes/uttapams

Image
Buckwheat savoury pancakes#Bread Bakers Starting a healthy year   The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of  A Shaggy Dough Story . I'll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient grains
Read more