Peas and Potato Salad

by Tarla Dalal

A mild, pleasantly flavoured dill sauce transforms this simple salad of peas and potatoes into an exotic treat.

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Baby potatoes bathed in a creamy curd-based dressing, this salad is truly irresistible. Dill gives the dressing a pleasant but unique flavour, which is what transforms this simple salad of green peas and potatoes into an exotic treat.

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 .

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Peas and Potato Salad recipe - How to make Peas and Potato Salad

Tags

Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 6Makes 6 servings
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Ingredients

1 cup boiled baby potatoes , peeled
1 cup boiled fresh green peas

To Be Mixed Into A Dressing
1/2 cup low fat hung 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 fresh dill leaves (shepu / suva bhaji)

Method

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.

Disclaimer:

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.