Potato Salad – is sweet and tangy salad with coated with mayonnaise, onion and celery. This salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. In American restaurants, it is generally considered a side dish.
Do not mix the potatoes when it is hot. A watery potato salad can be caused by mixing the potatoes while they are too hot or the ingredients used in your salad (for example too much vinegar or other liquid). Make sure to drain potatoes well and allow them to cool to room temperature before mixing.
Potato Salad – For Kanji Vada Recipe
While cooking potatoes to use in potato salad, add a little vinegar to the water when boiling the potatoes. The vinegar causes the potatoes to form a thin crust, which helps them hold their shape. Usually in a classic American potato salad, pickles or pickle relish are added. These pickles are basically cucumbers (gherkins) fermented in brine or vinegar. The pickle adds a sour, salty and umami or savory taste.
You can make potato salad ahead 2-3 day’s ahead of time and it will taste great. I like to make it a few hours before serving to allow the flavors to blend. Store potato salad in an airtight container in the refrigerator for up to 5 days.
Chopped onion or radishes will add a bit more heat.
You can cook potatoes in both ways either in pot with skin or without skin or will quarter them before cooking. The other method to cooking the potatoes is peeling and cutting the potatoes before cooking. Boil the potatoes until fork tender and the skin just begins to crack, about 25 – 30 minutes. You can steam potatoes in cooker for 7 – 8 whistles also.
Potato Salad
Ingredients
- 500 grams potatoes
- 6 tablespoon mayonnaise
- 1 teaspoon mustard seeds
- 1 teaspoon sugar
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon lemon juice
- 1 medium onion – chopped
- 2 tablespoon parsley – chopped
- 5-6 olives green or black – chopped
- 1/4 teaspoon chili powder
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon black pepper powder
- 1 litre water
- salt to taste
- 1 tbsp coriander leaves to garnish
Instructions
- Take water in a saucepan, add salt, sugar and vinegar. stir and keep aside.
- Rinse potatoes well. Peel potatoes and dice in 1-inch cubes.
- Put potatoes in water in the pan.
- Cover the pan, heat on medium flame and simmer.
- Cook potatoes for 12-15 minutes
- Check with fork. when done strain the potatoes.
- Strain the potatoes in a colander or strainer.
- In a bowl add 5-6 tablespoons of mayonnaise, add teaspoon of dijon mustard, onion, celery, parsley leaves, olives and vinegar.
- Add teaspoon of sugar and sweet paprika. Can be added to your taste.
- Mix well. Taste and add spices to your taste.
- Add the cooked potatoes. Mix well
- Garnish with parsley, celery( green dhaniya) with black pepper
Notes
Nutrition
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