Potato and Spinach Salad
Monday, April 6, 2009 3:42Ingredients
12-15 baby potatoes or 6-7 large ones
6 hard boiled eggs
½ cup mayonnaise
½ cup sour cream (or fresh curd if you have no cream)
½ cup fresh spinach, finely chopped
½ cup finely chopped celery (fresh coriander is an acceptable substitute)
1 tsp Soya sauce (optional)
The juice of one lemon
Method
Pierce the potatoes with a sharp knife and boil in water to which a little salt has been added. (A quick tip is to put them in the pressure cooker. Turn off at the first whistle and do not open for a few minutes to allow the steam to finish the cooking process.)
Cool, drain and peel. If you have chosen large potatoes instead of the tastier baby ones, cut them into pieces about one and a half-inch big.
Peel the eggs and cut them into half. Separate the yolks from the whites.
Cut the egg whites into one-inch pieces.
In a bowl, blend the egg yolks with mayonnaise, cream (or curd) and the Soya sauce.
Add the potatoes, celery, spinach and egg whites to the above mixture and mix well.
Sprinkle with lemon juice and serve chilled with chappatis or bread.
