Follow these steps for perfect results
Mixed Herbs (Dried)
dried
Coriander (Dhania) Leaves
finely chopped
Curd (Dahi / Yogurt)
Garlic
Classic Mayonnaise (With Egg)
Potatoes (Aloo)
peeled and cut to bite size
Salt
to taste
Pepper
to taste
Vinegar
Vegetable stock
Spring Onion Greens
Fresh cream
Pour vegetable broth into a heavy-bottomed pan on medium heat.
Add garlic, salt, and potatoes to the broth.
Cook until potatoes are soft.
Drain the potatoes and set aside to cool.
Spread the potatoes on a paper-lined tray to dry excess water.
In a separate bowl, mix remaining ingredients (except peanuts and some coriander leaves) to make the salad dressing.
Once potatoes are cooled, stir in the salad dressing.
Garnish with coriander, spring onion greens, or peanuts.
Refrigerate the herbed potato salad until chilled before serving.
Serve with soup for a light dinner.
Expert advice for the best results
For a spicier salad, add a pinch of cayenne pepper.
Allow the salad to chill for at least 30 minutes before serving to allow the flavors to meld.
Use different types of potatoes for varying textures and flavors.
Everything you need to know before you start
15 mins
Can be made a day ahead and stored in the refrigerator.
Serve in a bowl garnished with fresh herbs or a sprinkle of paprika.
Serve chilled as a side dish or light lunch.
Pairs well with grilled meats, fish, or vegetables.
Complements the creamy texture and herbal notes.
A refreshing and simple pairing.
Discover the story behind this recipe
A popular dish for picnics and barbecues.
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