Ever wondered what to do with the masala (oil), when you finish your Indian pickle? Well I have the answer for that. Use it to make a tangy, flavourful dressing for your salad. Here is an easy potato salad recipe with the flavour of India!
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Introducing The Curry Leaf Plant For Your Cooking
This potato salad recipe is so simple and easy to make, yet full of flavour. Indeed, the pickle masala and the simple curry leaf and mustard tadka give a real oomph to the potatoes and greens.
For a couple of years now I have been growing a curry leaf plant on my kitchen window sill. I love to use the fresh curry leaves in my cooking. They are so fragrant and tasty. To be honest, for a long time I didn't know one could grow them in the relatively cold UK climate. So when I found them at The Citrus Centre, I was very intrigued and and purchased one. I am not going to lie, it has been challenging to keep them free of pests, however, I can safely say that the curry plant has thrived and is going strong. It stays indoors all the time to stay warm and gets plenty of light on the window sill. What's more, the curry plant seems so happy that it has a new baby plant sprouting up!
Let's get back to the potato salad recipe. Let me show you how easy it is to turn a few humble vegetables into the superstar of your dinner table.
Right then, let's cook!
How-To Video
Here is a video guide to making your potato and greens salad with an Indian pickle dressing.
📖 Recipe
Potato And Greens Salad With An Indian Pickle Dressing
Equipment
- Digital scales
Ingredients
Salad
- 300 gms New potatoes or baby potatoes
- 100 gms Sugar snaps
- 100 gms Green beans
- 50 gms Baby spinach
- 1 Spring onion
- 2 tablespoon Salt
Salad Dressing
- 15 gms Lime pickle or any Indian pickle masala
- 20 ml Malt Vinegar
- 20 ml Olive oil
- ¼ teaspoon Salt
Tadka
- 2 stems Curry leaves fresh
- 5 gms Black mustard seeds
- 5 gms Turmeric powder
- 1 tsp Olive oil
Instructions
Salad
- Wash the potatoes, cut them in half and transfer into a pan. Add some salt and bring to a boil.
- Fill another pot with water, add salt and bring to a boil.
- Wash and prepare the sugar snaps and green beans.
- Cut the green beans in half or into three depending on their size.
- In a bowl add ice cubes and water.
- Blanch the sugar snaps for about 30 seconds in the second pot of boiling water and transfer quickly to the iced water. They should have a bite to them, but cooked.
- Do the same with the green beans, boiling for about 45 seconds and again transfer to iced water.
- Once the greens have cooled down, drain the water and set aside.
- Check the potatoes. Once cooked, drain and leave to cool.
- Wash the baby spinach, pat dry and set aside.
- Chop the spring onions into round circles for garnish and set aside.
Dressing
- In a blender add the pickle masala, vinegar, olive oil and salt and blend.
Tadka
- In a small frying pan, heat the oil over a medium heat.
- Remove the curry leaves from the stem and set aside.
- Add the mustard seeds. Once they start pop, add the turmeric and the curry leaves. Take off heat and give it a quick mix.
Assemble The Salad
- On a plate arrange the baby spinach.
- In a bowl add the baby potatoes and the greens and pour over the dressing and give it a good mix.
- Drizzle over the spinach.
- Add the tadka on top of this and garnish with spring onions.
Potato Salad Recipe Notes
This potato salad recipe can be prepped in advance. Just don't mix the dressing or make the tadka until you are ready to serve.
The process of making a tadka is very quick. You will need to pay attention and have all the ingredients at hand! It is important to pop the mustard seeds in the oils to remove their bitterness.
What is Tadka? Tadka is oil infused with cooked spices. Also, it refers to the actual technique of cooking spices in oil in order to enhance their flavour by releasing their essential oils.
I used the masala from the basic lime pickle that you find everywhere. However, you can also use the masala from a mango or mixed pickle.
Blanching is the process by which you quickly cook vegetables in hot boiling water and then cool them immediately to stop them from cooking further, so as to retain the colour.
If you like your salads with a touch of spice like this potato salad recipe, then check out some of my other salads: Spiced infused roasted cauliflower salad; dairy free tandoori cauliflower salad with picked onions; chargrilled broccoli salad with chilli and almonds; simple corn salad with a smoked paprika dressing.
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