Indian Potato Salad (source New Idea)
Serves: 6
Prep: 35 minutes
Cook: 20 minutes
Ingredients:
8 medium boiling potatoes, peeled
1 Cup shelled fresh peas
1 tsp. salt
1 tsp. ground cumin
1 tsp. curry powder
½ tsp. turmeric powder
4 spring onions, sliced, to garnish
1 Cup shelled fresh peas
1 tsp. salt
1 tsp. ground cumin
1 tsp. curry powder
½ tsp. turmeric powder
4 spring onions, sliced, to garnish
Dressing:
1 cup whole egg mayonnaise
2
tblsps lemon juice
1 tblsps water
Method:
1. Place potatoes in a large saucepan and cover
with cold water. Bring to boil, cover and simmer for about 25 minutes or until
tender. (be careful not to overcook them) Drain well and place in a large bowl
to cool.
2. Boil, steam or microwave peas until just tender.
Drain. Rinse under cold water and drain well again. Add peas to potatoes.
3. Combine salt, cumin, curry powder and turmeric
in a small bowl and mix well. Cook spices in a small frying pan over a low heat
for 5 minutes or until fragrant. Remove spices from heat and sprinkle over
potatoes. Toss potatoes to coat evenly.
4. Using tongs, take one potato out of bowl at a
time and cut into thick slices. Return to bowl.
5. Make the dressing, whisk all ingredients in a
small bowl until combined.
6. Pour dressing over potatoes and toss gently to
combine. Serve potato salad warm or cold garnished with spring onions.
Note: If you can’t get fresh peas don’t try using frozen
just omit that step from the process. Will taste just as delicious.
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