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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
Cuisine

- Indian

Serves

- 1

Cooking Time

-00 min

Difficulty

- Easy

Preparation Time

- 10 Mins

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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. For the dressing, blend hung curd, salt, French mustard paste, olive oil, white vinegar, green chilli and parsley leaves, in a mixer. Add the dressing to the salad and mix it. Add chopped chives and mix. Garnish with chopped cherry tomatoes, sprouts and chives to serve.
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