Potato Salad
Offering the goodness of vegetables, herbs and spices, this delightful mix is perfect for those seeking a quick, healthier salad option.

- european

Cooking Time

-0 Min

Preparation Time

- 10 Min



  • 20 baby potatoes, boiled, peeled, and sliced
  • ½ cup kidney beans, soaked and boiled
  • 1 spring onion greens and whites, chopped
  • 4 cherry tomatoes, quartered
  • ¼
  • ½ cup black and green olives
  • 2 tbsp hung curd, Salt to taste
  • 1 tsp French mustard paste
  • 1 tbsp Olive oil
  • 2 tbsp White vinegar
  • 1 green chilli, A few parsley leaves for flavour
  • FOR garnish
  • A few cherry tomatoes chopped
  • A few chives
  • Sprouts


  1. 1

    Slice boiled new potatoes into roundels and add them to a bowl, along with boiled red kidney beans, spring onions, cherry tomatoes, yellow bell pepper (all chopped), whole black and green olives and mix them.
  2. 2

    For the dressing, blend hung curd, salt, French mustard paste, olive oil, white vinegar, green chilli and parsley leaves, in a mixer.
  3. 3

    Add the dressing to the salad and mix it.
  4. 4

    Add chopped chives and mix.
  5. 5

    Garnish with chopped cherry tomatoes, sprouts and chives to serve.

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