Our Potato Salad is first and foremost, delicious and secondly, healthy.
It is the Elevated version of the American style Creamy Potato Salad.
We serve ours with a Side of Charred Bell-pepper Antipasti and Lavaash.
Recipe
Serves 4
Ingredients:
For the Potato Salad:
3 Large Potato, Cut in 3/4th inch Cubes
2.5 Cups Hung Curd or Greek Yoghurt
1tsp Mustard (Preferably Dijon or Kasundi)
1tbsp Ketchup
1/2tsp Garlic Paste
2tbsp Coriander Stem, Chopped
2 Stem Celery, Finely Chopped
1tsp Chipotle Chili Powder or Paprika (Optional)
1/2 Orange, Juiced
Handful of Fresh Herbs (We used: Oregano, Rosemary and Basil)
Salt and Pepper to taste
Garnish: Pickled Onion (Thinly Sliced Onion Soaked in a Warm Vinegar and Sugar Solution), Mint and, Mixed Seeds
For the Bell-pepper Antipasti:
2 Red Bell-pepper
3tbsp Olive Oil
1tsp Garlic Paste
Handful of Fresh Herbs (Oregano, Basil, Rosemary)
1-2 Fresh Red Chili, Finely Chopped and Deseeded
1/2 Orange, Juiced
1 Lemon, Juiced
Salt and Pepper to taste
Lavaash to serve with
Method for the Potato Salad:
- Boil the Potato till fully cooked.
- In a bowl mix together the yoghurt, mustard, ketchup, fresh herbs mix, juice, chipotle, coriander stem and celery.
- Mix in the Potato.
- Season with Salt and Pepper.
- Let chill in the refrigerator for a minimum of 1.5 hours, as to infuse the flavours.
- Garnish with fresh Mint leaves, Mixed Seeds and pickled Onion.
Method for the Bellpepper Antipasti:
- Char the bell-pepper on the fire till it softens. Wash under cold water to peel. Dice into small Cubes (Brunoise or Jardiniere).
- In a bowl, mix together all the ingredients.
- Let infuse in the fridge for 2 hours at minimum.
- Serve with a side of Lavaash.
Notes:
- The Potato Salad hold well for 2 days.
- The Bell-pepper Antipasti can be made with Tomato, Sun-dried Tomato or Aubergine as well.
- Lavaash can be replaced by Baguette slices, Ciabatta or Pita bread.
- Leftover Bell-pepper Antipasti can be churned with Sun-dried Tomato to make a Pasta Sauce.
