Lightest Potato Salad with Boiled Eggs Recipe (The Indian Touch)

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I'm not in the habit of making a meal out of potatoes.

But this potato salad can change anybody's mind, even someone working on that gym body of theirs! Just go half and half on potato and sweet potato on your carb-up day and you've got yourself a winner!

As it's now become a comfort food for me, I stole this recipe and am sharing this with you, so you feel the sunshine inside out. 

We're going to keep it simple and jump straight to this recipe, presented with luscious golden half-boiled eggs (or par-boiled eggs, as I like to call 'em). I'm not going into super-duper details (like I usually do) about how to boil the eggs perfectly or cook those potatoes perfectly or to sauté onions ...say it with me...perfectly.

Today, I'm just going to let you fingerpaint this recipe the way it's meant to be. Also, let's not forget that it does have that Indian touch with green chilies and GHEE! (aka, clarified butter)


POTATO SALAD WITH BOILED EGGS
(And a light Indian touch)

Ingredients
 6 medium-sized Potatoes in jacket, boiled and cubed
4 Eggs, half-boiled, quartered
3 Onions, chopped
4 Green Chilies, chopped
1/4 tsp Black Pepper
1 tsp White Vinegar
2 tbsp Ghee 1/2 teaspoon of Salt

Serves 4, in heaps

Procedure
  1. Prepare all the ingredients; boiled and diced potatoes, boiled and quartered eggs, chopped onions and chilies, etc.
  2. In a large pan, heat 2 tablespoons of Ghee, add in the chopped onions, chilies, some salt and stir quickly for 1-2 minutes on high flame until the onions appear translucent and properly sautéed. Reduce the flame to simmer.
  3. Add in the potatoes, stir it all in quickly on high flame, and put the lid on the pan. Cook it on low to medium flame for about 5-6 minutes. You can switch off the burner now. 
  4. Sprinkle a generous pinch of black pepper and carefully mix it in to try and keep the integrity of the potatoes. Taste it now to see if it needs some more salt as well. Do the needful (love saying that).
  5. Add in the eggs and carefully fold them into the potatoes. Put back the lid on (still on the stove with the burner off) and leave it like that for a minute. 
  6. Fold in a teaspoon of white vinegar and put the lid back on and let it sit for 10 to 15 minutes. 
  7. Wait. 
  8. Now, it's done. 
  9. Dig in!
...o0o...

Image credit: Ray!

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