Bollywood Potato Salad (Pink Potato Salad)

evelyn/athens's Note:

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. ;-)

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 5 medium potatoes , boiled and still hot
• 3 small beets , cooked (I get them pre-cooked, vacuum-packed)
• 1 small red onion , finely minced
• 1 garlic clove , finely minced
• ½ cup gherkin , chopped (cornichons)
• 3 hard-boiled eggs , roughly chopped
• 5 tablespoons Greek yogurt (very thick)
• 3 tablespoons mayonnaise (I like Hellmans)
• 1 tablespoon red wine vinegar
• 1 ½-2 ½ teaspoons curry powder (depending on how pronounced you want it)

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.

Reviews

[StickyToffee]

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.