Friday, May 18, 2007

Salad Recipes: Potato-Egg Salad


Waxy potatoes: 900gm
Eggs (hard cooked): 3
Onions: 1 ½ Cups
Blender Mayonnaise: ½ cup.
Mustard paste: 1 table spoon
Sweet Curd: 1/2 cup
Black Pepper (freshly grounded): 1 Table spoon
Coriander: Finely chopped.

Scrub the potatoes and cut it in 1 1/2inch wedges. Boil and let it cool. Then mix all the ingredients. Garnish it with coriander. Serve this preparation to 6-8 persons.

Cooking Tips:

When making potato salad, marinate still-warm potatoes in a little vinegar and oil; this will add flavor to the finished salad or dress the potatoes while still quite warm, then refrigerate to cool quickly.


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