Monday, April 8, 2013

Potato Salad


750g baby potatoes, skins left on if possible

4-5 spring onions

2 tablespoons chopped fresh mint

 1/3 cup light mayonnaise or salad dressing

2 tablespoons yoghurt

1 teaspoon mustard seeds

Optional extras

1/2 cup cooked peas

chopped sun-dried or semi-dried tomatoes to taste

1 small avocado, diced

3 tablespoons finely chopped red onion 

3 tablespoons Gherkins(kundru)

1-2 teaspoons dill seeds or 3 tablespoons chopped mint)

1/4 cup pumpkin seeds, toasted (place in a heavy-bottomed pan over heat and cook for a few minutes stirring regularly, until seeds pop) – use as a garnish on top of salad


Cook potatoes in boiling water, cool and cut into medium chunks. Place boiled potato chunks in a bowl with most of the spring onion (save some for garnish) and fresh mint.

In a small bowl mix light mayonnaise, yoghurt and mustard; then add this mixture to potato. Add optional extras as desired. Mix thoroughly. Serve garnished with remaining spring onion.

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