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Overhead photograph of and oval shaped platter of potato and green salad with an Indian pickle dressing. The platter sits on a slatted wooden table

Potato And Greens Salad With An Indian Pickle Dressing

Chef Tripti
Use the leftover masala from your pickle jar to make the dressing for this potato and greens salad. Add further layers of flavour with the mustard seed and curry leaf tadka.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course barbecue, Salad, Side Dish
Cuisine Indian

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
  • ΒΌ 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.
Keyword salad, salad dressing, simple, zerowaste cooking