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Potato Salad

Potato Salad recipe image
This Indian salad features Lbs (750 g) potatoes, peeled, boiled and diced, g) split yellow peas (chana dal, soaked overnight and. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 517.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Indian salad features Lbs (750 g) potatoes, peeled, boiled and diced, g) split yellow peas (chana dal, soaked overnight and. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 11/2 Lbs (750 g) potatoes, peeled, boiled and diced
  • 3/4 cups (125 g) split yellow peas (chana dal) , soaked overnight and
Directions
  1. 1
    TIPS FOR REMOVING POMEGRANATE SEEDS Cut off the crown end of the pomegranate and discard.
  2. 2
    Score the rind of the pomegranate lengthwise into about 4 to 6 segments, but be sure not to
  3. 3
    cut all the way through.
  4. 4
    Soak the pomegranate upside down in a bowl of cold water for 5 to 10 minutes.
  5. 5
    Working over the bowl of water, break apart the rind of the pomegranate and
  6. 6
    remove the seeds from the membrane with your fingers.
  7. 7
    The seeds will sink to the bottom of the bowl.
  8. 8
    With a slotted spoon, remove the rind and membrane from the bowl.
  9. 9
    Drain the seeds in a sieve.
  10. 10
    Pat the seeds dry with a paper towels.
  11. 11
    Use immediately or store in an airtight container in the refrigerator Aloo aur Anardana ki Chaat This yummy salad, garnished with fresh pomegranate seeds and mint, is ideal for a lazy Sunday brunch.
  12. 12
    The combination of extra-virgin olive oil, red pepper flakes, mint and pomegranate seeds is heavenly!
  13. 13
    Its sweet and tart, slightly spicy flavors go very well with Indian flatbreads and lentil dishes.
  14. 14
    Prep time: 20 minutes Cook time: 15 minutes

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 517.1kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 39.7mg2%
Total Carbohydrate 112.4g38%
Dietary Fiber 16.3g66%
Sugars 7.6g
Protein 14.9g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 125, 750, boiled, chana, dal, diced, indian, lbs, overnight, peas, peeled, potato, potatoes, salad, soaked, split, title, vegan, yellow
Read it online: https://www.chefs-mate.com/recipe/potato-salad-17/