Easy and refreshingly delicious this cool potato salad is just perfect during the hot summer months. It has been exceptionally hot and summer is just setting in… We are already gearing up to combat the scorching summer heat. What about you?
This salad was so good with cooling curds, refreshing mint & just a touch of mild spices. It just disappeared within minutes. Did I tell you that it is great for picnics & a wonderful accompaniment for barbecued meats or cold chicken roasts? You could even make a meal out of it when you are hungry and are too lazy or tired to cook.
Feel cool this summer with salads… 😀
- 200 gms. Baby Potatoes
- 1 cup fresh Curds/Yoghurt
- 2 tbsps. Extra Virgin Olive Oil
- ½ tsp. freshly roasted Cumin Seeds (powdered)
- 1 tsp. fresh Cream (optional)
- 1 tbsp. Cheese Spread or Cream Cheese
- Salt & pepper to taste
Grind together to form a thick smooth paste:
- 2 fresh Green Chillies or to taste
- 2 flakes fresh Garlic
- 1 tsp. fresh Ginger (grated)
- 3 tbsps. fresh Mint Leaves
- 3 tbsps. fresh Coriander Leaves
A tablespoon of freshly chopped mint & coriander leaves
Select baby potatoes which are uniform in size. If potatoes are very small, then pressure cook for only one whistle.
Wash the baby potatoes and parboil in their jackets till just tender with some salt in a pressure cooker up to 2 whistles.
Allow the cooker to cool down and drain the boiled potatoes.
When the potatoes are cool enough to handle, then peel them.
Let them cool completely and keep them in the fridge.
Now prepare the dressing …
In a sufficiently large bowl, whisk curds, cream and cheese spread till smooth.
Add the prepared green masala paste, cumin powder, olive oil, salt & pepper to taste and mix to blend well.
Add in the cooled baby potatoes and mix gently to combine well.
Let it sit for about 30 mins. in the fridge for the flavors to meld.
Serve garnished with freshly chopped coriander and mint leaves.