Red White and Blue Potato Salad
People are ready for summer. With the weather temperatures soaring people are looking for cooler options. Room temperature options and a potato salad fits the bill. Not a heavy potato salad. This is a nice and vibrant salad, with natural yogurt, lively spices, and organic potatoes. There are so many colored potato options, allowing a patriotic themed salad. I am partial to thin skinned Melissa’s potatoes. In order to capture the colors you will need to do these skin on. The potatoes are tender and cook easily. They take about 15 minutes on the stovetop and 2 minutes of high pressure in the instant pot.
This salad is a chaat of sorts. A little lighter, as there are no chutneys used.
My Red White and Blue Potato Salad Story
This gorgeous salad is completely vegetarian. If you are a fan potato salads with eggs here is an interesting one for you. Over the years, I have conditioned my potato salad tastes. Sure slathering on a lot mayonnaise onto boiled potatoes is fine. But, with a little bit of tweaking here and there, you can do so much more.
Good flavorful potatoes matter! Since we are just working with a small number of ingredients here, it is important to make them count.
Some tips and tricks
I use lively natural yogurt for this dish. To get the flavors into the potatoes,
- Make sure you toss the lime juice, oil and spices with the hot potatoes to allow the potatoes fully absorb the flavors.
- Do not overcook the potatoes.
- Do not overdo the yogurt or any other dressing
- If you like a spice kick feel free to add in a nice dose of cayenne into the potato medley
I tried a new thing this week. I attended a 3-day training conference. It is different from a short zoom. As with everything in life, there are pros and cons to the experience. Pros, I can do the sessions in pajamas, the cons you miss the fun and socializations. So like with most things it is a mixed bag. And so if you are looking for inspiration for your Fourth of July Table, this might just be it.
How to Enjoy your Red, White and Blue Potato Salad
This salad is great as a refreshing meal by itself. For more summer flavors, enjoy it with Basil and Blue Cheese Corn. and for more summery salads this roasted sweet potato and chickpea salad is always a good idea.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian my new Indian Instant Pot Cookbook is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A gorgeous well seasoned Alu Chat inspired potato salad with gorgeous gemstone potatoes.
Ingredients
- 1 and a half pounds tricolored baby potatoes (about 15)
- 1/2 teaspoons salt
- 2 tablespoons oil such as olive or mustard oil
- 1 and 1/2 teaspoons chat masala (you can substitute with freshly ground cumin)
- 3 tablespoons lime juice (about juicy lime)
- 2 tablespoons chopped red onions (about 1/2 a small red
- 4 tablespoons fresh pomegranate seeds
- 1/4 cup whipped yogurt
- 4 to 6 papri crisps or some tortilla chips
- 2 tablespoon finely chopped cilantro
Instructions
- Cook the potatoes until fork tender. You can do this by boiling them for about 15 minutes or cooking them in the instant pot for 2 minutes of high pressure and following a quick release after five minutes.
- While this is cooking, mix the salt, olive or mustard oil, lime juice and together.
- Drain the potatoes and cut into smaller pieces. Place them in a mixing bowl while still hot. Add in the prepared lime dressing. Mix in the chopped onions.
- Place on on a serving platter. Scatter with the pomegranates and drizzle with the yogurt.
- Crush some of the papri crisps or tortilla chips and finally garnish with the cilantro.