Peas and Potato Salad
by Tarla Dalal
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Added to 13 cookbooks
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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 .
- 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.
- 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.
Nutrient values (Abbrv) per serving
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