Potato and Peas Salad
by Tarla Dalal
Added to 44 cookbooks
This recipe has been viewed 13017 times
Fibre-rich unskinned potatoes and colourful green peas make a healthy and filling salad. Green peas are a storehouse of fibre that binds ldl and helps evict it from the body.
- Tie the low fat curds in a thin muslin cloth. Hang for 1 hour and allow the water to drain out.
- Put the hung curds in a bowl and whisk thoroughly to remove all lumps.
- Add all the remaining ingredients and mix well.
- Store in the refrigerator and use as required.
- Boil the potatoes and cut into halves. Leave aside to cool.
- Combine the potatoes, peas and lettuce in a serving bowl. Add the salad and dressing and toss well.
- Refrigerate for about half an hour.
- Serve chilled.
Nutrient values (Abbrv) per serving
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