Potato Salad
Offering the goodness of vegetables, herbs and spices, this delightful mix is perfect for those seeking a quick, healthier salad option.
Chef Vicky Ratnani's Potato Salad recipe
Serves

- 1

Cooking Time

-00 Min

Difficulty

- Easy

Preparation Time

- 10 Mins

INGREDIENTS

  • 20 baby boiled potatoes
  • ½ cup soaked kidney beans soaked
  • 1 spring onion greens and whites
  • 4 cherry tomatoes quartered
  • ½ cup black and green olives
  • 2 tbsp hung curd
  • salt
  • 1 tsp French mustard paste
  • 1 tbsp olive oil
  • 2 tbsp White vinegar
  • 1 green chilli
  • A few parsley leaves
  • A few cherry tomatoes
  • A few chives
  • Sprouts

HOW TO PREPARE POTATO SALAD

  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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Vicky Ratnani

Chef

Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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