Alooacharpotatosalad Recipes

CLASSIC CREAMY POTATO SALAD

Steps:

• Do ahead: Place 3 eggs in a small saucepan and cover with cold water, covering by at least 1 inch. Bring to a boil over high heat. Once the water is fully boiling, boil eggs for 7 minutes. Remove eggs to a bowl of cold water and refrigerate at least 30 minutes (or longer) until needed. To use later, peel and chop.
• Peel potatoes and cut into equal-sized chunks, just slightly larger than you want the chunks to be in your finished salad. Place in a large pot. Cover with cold water, covering potatoes by 3-4 inches. Add some salt to the water. On the stove-top, bring to a boil over high heat. Continue boiling potatoes, checking often, until potatoes are tender. *Check potatoes by piercing with a sharp knife. They are done when the knife passes through the potato with no resistance.
• Drain potatoes well and place in a large bowl. Drizzle with 1 Tbsp white vinegar. Allow to cool about 30 minutes, at room temperature.
• Meanwhile, chop the Additions ingredients and prepare the dressing by whisking together all the dressing ingredients until well combined.
• When potatoes have cooled, add the chopped celery, onion and hard-boiled eggs to the bowl. Pour the dressing over top. Toss to combine and coat the potatoes. Garnish the top with a bit of paprika. Cover and refrigerate until thoroughly cooled before serving, about 3-4 hours, at least. Garnish with fresh parsley to serve, if desired.
• Potato salad will keep well, covered, in the fridge for up to 5 days.

ALOO ACHAR ( POTATO SALAD)

Steps:

• Boil potatoes until tender; drain and set aside.
• Toast sesame seeds in a hot oven until fragrant and lightly colored.
• Cool then grind in food processor with hot chiles, garlic, ginger and cilantro.
• Add lemon juice and salt.
• Mix sesame seed paste with warm potatoes and toss lightly.
• Sauté fenugreek seeds in oil; pour over salad and mix lightly.
• Serve on a bed of lettuce leaves.

POTATO SALAD WITH APPLES

Steps:

• Cut up the potatoes and boil them. When they've got about five minutes left, stick the eggs in the pot as well. They should be hard-boiled.
• Mix the mustard with the mayo and set it aside.
• When the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. Cut the other three potatoes into small pieces and add as well. Remove boiled eggs from shells and cut into slices. Add to salad.
• Chop the celery and apple into bite-sized pieces and add, with peas, to salad. Stir it all together, sprinkle paprika on top, and enjoy!

AVOCADO POTATO SALAD

Steps:

• Boil potato cubes until just tender.
• While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
• Set aside.
• Drain potatoes and place in bowl of cold water.
• When potatoes have cooled, drain well and place in large salad bowl.
• To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
• Taste and adjust seasonings.
• Pour dressing over potatoes and toss.
• Gently fold in avocado, onion, and cilantro.
• Serve at room temperature or cover tightly and chill for up to three hours.

AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.