This Egg and Potato Salad with Bengali flavours, cuts down all the heaviness and calories from mayo. Allowing it to sit for a couple of hours in the refrigerator, ensures that the salad absorbs all the flavours from the spices.
It makes a super filling for a sandwich too, just chop the egg and potato into slices, instead of chunks. And yes, this recipe will rescue you in a potluck situation. Make a large batch, a few hours in advance, and get ready for compliments 🙂