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Peas and Potato Salad
Tarla Dalal
06 December, 2024
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Table of Content
Mustard powder adds a touch of spice to this fabulous Peas and Potato Salad, making it a complete treat for your palate. While we have made this recipe after peeling the cooked baby potatoes, you can also try making it with the peel on, to get a different but very interesting flavour.
In any case, always remember to toss this salad just before serving as the sauce is curd-based and can turn watery if left to stand for too long.
If you love the flavour of dill, you are sure to like more of our dill recipes, like the Dill Corn Soup , Dill Cottage Cheese , Paneer and Dill Sandwich and Cottage Cheese and Dill Canapés .
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
6 servings
Ingredients
Main Ingredients
1 cup boiled baby potatoes , peeled
1 cup boiled green peas
To Be Mixed Into A Dressing
1/2 cup hung low fat curds (chakka dahi) , whisked
1 tbsp chopped dill leaves
1/2 tsp mustard (rai / sarson) powder
salt and to taste
For The Garnish
2 tbsp finely chopped dill leaves
Method
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
- Combine the potatoes and peas in a serving bowl. Refrigerate till ready to use.
- Just before serving, add the dressing and toss well.
- Serve immediately garnished with dill leaves.
Peas and Potato Salad recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 63 cal |
| Protein | 3.4 g |
| Carbohydrates | 12.4 g |
| Fiber | 2.5 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 21.9 mg |
Click here to view Calories for Peas and Potato Salad
The Nutrient info is complete
Ratna bhatt
March 13, 2025, midnight
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