Potato and egg salad that combines my two loves potatoes and eggs in a delicious Indian spicy dressing. So essentially this potato and egg salad always satisfies, in terms of taste as well as how beautiful it looks.
Potato salad, it's a kind of salad that actually does not feel like salad but it is. Really it is! Most of the people feel that potato doesn't feel belongs to a salad. Partially true, if you are having salad as an accompaniment to the main meal but if like my family if you love to make salad your main meal this potato and egg salad really fits the bill.
Good carbs, proteins and rich in micronutrients like vitamin C from the copious amount of lime juice and good fat from mustard is what makes it even better. Do you know potatoes are rich in iron, but your body might not be absorbing all of that but if you combine that with some vitamin C from lemon juice that makes the more iron from potatoes available to your body?
I have always been passionate about the concept of bioavailability of the nutrients. Making some simple changes can make a huge difference in terms of how our body absorbs all the good food we are eating. Certain combinations can help it make possible to get maximum benefits from the food we eat and make it not only better in taste but help to make it even better from the health point of view. If you read my blog already or follow me on social media especially on Twitter you might be already aware of that 🙂
So coming back to our recipe of potato and egg salad, I have used three types of potatoes here. Indian sweet potato ( Shakarkandi as it is commonly known), baby potatoes and normal Indian potato. In India, these are the potatoes which are commonly available but if in your country you get the variety of potatoes you can use them too.
I would recommend using sweet potato, red potato and fingerling potatoes for this. And organic eggs for these please. why? because if you like to eat healthily you can't afford to eat those loaded with growth hormones eggs which may supply you with proteins and other nutrients but can cause many other health issues.
Everything Tatses better with a sqeeze of lime 😀
You can peel off the skin from potatoes but I like to keep them since most of the produce we use at home are organic except sometimes when I am really pressed for time and buy from local subziwala near to my society. Only those are the times I peel them, because like most nutrients are concentrated near the skin most pesticides are also retained around the skin. This is how it is.
Instead of boiling I microwaved potatoes which is much quicker and less messy process so you can put it all together in just 15 or maybe 17 minutes if you have all the ingredients with you { Read the recipe to see how 🙂 }. Really a pretty quick meal which actually satisfies too.
So if you love potatoes, and love the eggs too I can bet this warm potato and egg salad can be one of your go-to meals which has potential to become at least once in a week feature on your dining table.
If you love potatoes you might like to try these Chutney wale aloo (potatoes), Broccoli and cheese stuffed potato skins, Sookhi Aloo Methi Sabzi (Potato and fenugreek dry curry), Kashmiri Dum Aloo.
Potato and Egg Salad with An Indian Twist
Ingredients
- 200 grams sweet potato
- 200 grams baby potatoes
- 250 grams Potatoes normal
- 3 Eggs whole
- 3 Egg whites
For Dressing
- 2 tablespoon tamarind pulp
- 1 tablespoon mustard paste
- 1 tablespoon extra virgin olive oil
- 2 teaspoon Lemon juice from
- 1 tablespoon soy sauce
- ½ teaspoon sea salt
- 1 teaspoon red chilli flakes
- 1 teaspoon coriander mint Chopped and for garnish
Instructions
- Wash all the potatoes very thoroughly so there is not even a trace of any dirt that is common in potatoes.
- Pat dry with kitchen towel and prick them with a fork.
- Now place them in microwave on microwave mode for 5-6 minutes. Check them once if required microwave for an extra minute.
- By the time Potatoes are cooking you can put a saucepan filled with water over the stove and boil the eggs for 12 minutes.
- After placing the eggs in the saucepan, take the all the ingredients for tamarind soy dressing except lemon, salt and chilli flakes in a small bottle and shake it nicely to mix everything. Keep this aside.
- Meanwhile, Eggs are boiling and potatoes are done, so take out potatoes from the microwave and place them on a wooden chopping board. Cut them into the chunky shape of your liking a place them in a bowl.
- The eggs are boiled by now, discard hot water run them under cold water and peel them. Cut one egg into approximate 4-6 pieces and I discard yolk from three, so that makes it 3 whole eggs and 3 egg whites. if you like them you can use all 6 whole eggs too. ( nutrition info is for 3 whole eggs + 3 egg white ) .
- Add these eggs in salad bowl too. Add in the dressing and toss lightly.
- Finally, serve the salad in serving bowl and Add some sea salt and lots of red chilli flakes If you like it hot. Don't forget the generous squeeze of lime in the end. ( remember bioavailability 🙂
- Garnish with chopped coriander leaves and mint leaves and enjoy the hearty meal. Maybe with a glass of red ( only if you are feeling up to it )
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