skinnymixer's Bombay Potato Salad
Servings: 6
Calories: 126kcal
Ingredients
- Small handful of fresh continental parsley or coriander
- 10 small fresh mint leaves
- 150 g Greek yoghurt or whole egg mayo for dairy free
- 10 g olive oil
- 1 tbsp babas curry powder increase if you want
- 10 g dijon mustard
- 10 g white vinegar
- 1/2 tsp salt
- 700 g waxy potato cut in to medium chunks (such as kipfler) or cauliflower florets for low carb
- sliced spring onion to serve
Instructions
- Add fresh herbs to a dry mixer bowl. Chop for 2 sec/speed 8/MC on. Scrape bowl down and repeat if necessary.
- Insert butterfly and add remaining ingredients, except for potato and spring onion. Blend for 10 sec/speed 3/MC on. Scrape out sauce and set aside in the fridge.
- Without washing the bowl, add 300 g or 10.6 oz water and insert internal simmering basket. Put potato in the basket and cook for 17 min/steaming temperature/speed 3/MC on or until potato is just cooked but still firm. If using cauliflower, cook for 13 mins.
- Allow potato to cool completely before stirring through sauce and seasoning to taste with salt and pepper. You will get the best results if you refrigerate the potato salad for a few hours before serving. Top with spring onion before serving.
Nutrition
Serving: 150g | Calories: 126kcal | Carbohydrates: 16.3g | Protein: 4.2g | Fat: 4g | Saturated Fat: 1.6g | Sodium: 240mg | Sugar: 4.7g
