Bollywood Potato Salad (Pink Potato Salad) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I made up this potato salad just now and the hot-pink colour immediately reminded me of the neon brightness of Bollywood films. :-) Although I didn't put any curry powder into the dressing today, I will do so soon, as I love curried potato salads - and the Bollywood of the title would be slightly more justified. ;-) Ingredients:
5 medium potatoes, boiled and still hot |
3 small beets, cooked (i get them pre-cooked, vacuum-packed) |
1 small red onion, finely minced |
1 garlic clove, finely minced |
1/2 cup gherkin, chopped (cornichons) |
3 hard-boiled eggs, roughly chopped |
5 tablespoons greek yogurt (very thick) |
3 tablespoons mayonnaise (i like hellmans) |
1 tablespoon red wine vinegar |
1 1/2-2 1/2 teaspoons curry powder (depending on how pronounced you want it) |
Directions:
1. Chop the potatoes roughly into chunks. Grate the beets into the potatoes on the large holes of a standard box grater. Add onion, garlic, gherkins and hard-boiled eggs.
2. In a small bowl whisk together yoghurt, mayo, red wine vinegar and curry powder (if using). Pour over chopped veg in a large bowl and combine gently with a spatula to evenly coat all veg with the dressing and get the hot-pink colour of the beets everywhere.
3. Refrigerate for an hour before serving to blend flavours.
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