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Egg and Potato Salad with Indian Flavours

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.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 3 serving
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 3 Eggs
  • 3 potatoes Medium sized
  • 1 tbsp mustard oil
  • 1/2 tsp kalonji seeds or Nigella
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 green chillies finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 - 1 tsp salt
  • 2 tbsps onion finely chopped
  • 2 - 3 sprigs mint leaves

Method
 

  1. We need to start by boiling the eggs and cooking the potatoes. This can be done in advance. The eggs should be hardboiled and potatoes cooked well but not turning mushy. [How to make the perfect boiled eggs]
  2. Peel the eggs and potatoes when cool enough to handle. Quarter them and keep aside in a bowl.
  3. In a small pan or a tempering ladle, heat the mustard oil.
  4. Add the nigella, cumin and mustard seeds. Once seeds splutter, add the finely chopped green chillies. After few seconds, add turmeric, remove from flame and transfer this over the eggs and potatoes.
  5. Add Kasundi, salt, finely chopped onion and mint leaves. Toss well and allow to chill for minimum one hour before serving.
  6. If the taste of mustard oil is too strong for you, you can use sunflower oil or any other cooking oil.

Notes

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 :)