Bollywood Potato Salad (Pink Potato Salad)

Total Time
35mins
Prep 15 mins
Cook 20 mins

I made up this potato salad just now and the hot-pink colour immediately reminded me of the neon brightness of Bollywood films. :-) Although I didn't put any curry powder into the dressing today, I will do so soon, as I love curried potato salads - and the Bollywood of the title would be slightly more justified. ;-)

Ingredients Nutrition

Directions

  1. Chop the potatoes roughly into chunks. Grate the beets into the potatoes on the large holes of a standard box grater. Add onion, garlic, gherkins and hard-boiled eggs.
  2. In a small bowl whisk together yoghurt, mayo, red wine vinegar and curry powder (if using). Pour over chopped veg in a large bowl and combine gently with a spatula to evenly coat all veg with the dressing and get the hot-pink colour of the beets everywhere.
  3. Refrigerate for an hour before serving to blend flavours.
Most Helpful

I had leftover boiled potatoes and beets so this was perfect timing. I used a prepared chicken masala spice mix that I love on eggs and fish, and substituted red raspberry vinegar and it complemented the sweetness of the pickles. A pretty pink salad good enough for company.

StickyToffee June 11, 2009