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| Potato jalapeño salad by Chef Zarnak |
Potato jalapeño salad:
Ingredients:
6-8 Jalapenos chopped
• Potatoes, boiled, peeled and cubed 4 medium
• Hung curd 3/4 cup
• Salt to taste
• Black pepper, crushed 5-6
• Garlic 2 cloves
• Mayonnaise 2 tablespoons
• Mustard sauce 1 tablespoon
• Spring onion bulb 6
• salad leaves as required
Method
Take hung yogurt in a bowl, add salt and peppercorns. Crush garlic and
add along with mayonnaise and mustard sauce and mix well
Roughly chop spring onion bulbs.
Add potatoes and spring onions to the yogurt mixture. Finely chop
jalapeno and add and mix everything lightly.
Chill and serve on a bed of Salad leaves
• Salt to taste
• Black pepper, crushed 5-6
• Garlic 2 cloves
• Mayonnaise 2 tablespoons
• Mustard sauce 1 tablespoon
• Spring onion bulb 6
• salad leaves as required
Method
Take hung yogurt in a bowl, add salt and peppercorns. Crush garlic and
add along with mayonnaise and mustard sauce and mix well
Roughly chop spring onion bulbs.
Add potatoes and spring onions to the yogurt mixture. Finely chop
jalapeno and add and mix everything lightly.
Chill and serve on a bed of Salad leaves
