• Aaisha Fakih

COLD POTATO SALAD IN YOGURT SAUCE


Salads are a delight as they go light on your stomach and fills up the space with energy bites. This is one such easy, super quick and a healthy salad. You can make it ahead and chill for an hour and have it cold. It’s more enjoyable having it chilled.




What you need in the making of Cold Potato Salad?

Boiled and cubed potatoes are Seasoned with salt, cumin powder and chaat masala. Add chopped onion and the boiled green peas and corn. The peas add a beautiful color to the salad.Toss the veggies in the yogurt dip and I added my touch to this with a little bit of tempering with whole cumin and curry leaves. The tempering effect gives a nice flavor to the yogurt. And there you are - your salad is ready. Anything that doesn’t calls for strenuous cooking is always a Winner in the Kitchen. Thankful to my Dear Friend who had the heart to share this deliciousness with me. I think I am going to make this again soon as it was enjoyable among the biggies and the kids too.


COLD POTATO SALAD


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


Cuisine: Indian Author: Aaisha

Ingredients

  • 2 potatoes (boiled and cut into bite size cubes)

  • 1 medium onion rough chopped

  • 1/2 cup each green peas and corn (Boiled)

  • 200 gm yogurt

  • 1 tsp chaat masala

  • 1 tsp salt

  • 1/2 tsp cumin powder

  • paste of 3-4 green chilies For tempering

  • 1/2 tsp whole cumin

  • 10-12 curry leaves

  • 1-2 tbsp olive oil

Instructions

  1. Boil the potatoes in a pan and the peas and corn in another pan. Strain the peas and the corn under cold running. When the potatoes are done, strain, peel and Cut into bite size cubes.

  2. In a bowl add the chopped onion, the green peas and potatoes. Add 1/2 tsp each of the chaat masala, cumin powder and salt to the bowl of veggies and toss.

  3. In another bowl whip the yogurt and add the green chili paste and the remaining 1/2 tsp each of salt and the chaat masala. Mix and pour the mixture over the potatoes and toss it gently.

  4. Heat oil in a pan, add the whole cumin and the curry leaves. When they start crackling put off heat and pour it over the salad. Give the salad a gentle toss.

  5. Cover and keep in the fridge to cool for at least an hour.

  6. Serve as a side with your favorite dishes.

Enjoy!


Recipe Tips-

  • You can drizzle your salad with the sweet and sour Tamarind Chutney.

  • Tempering is optional. I like my yoghurt tempered with curry leaves so I did. If for any reason you don’t want to, you are free to skip it.

  • Make sure you allow the salad to cool because as the name says ‘Cold Potato Salad’ it needs a good few minutes of chilling in the fridge.

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