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

Type

- salad

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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