This recipe if for yummy, creamy, mustardy and oniony potato salad. The flavours added to this potato salad makes it comfortable with all kind of grilled meat/ BBQ or fried steaks or if you have an open salad bar for your guests, this is a great addition. Very simple and easy to follow recipe is below…..
3 large potatoes (cut into big chunks)
1 cup full cream sour cream
2 tbspns mayonnaise
Some cracked black pepper
A pinch of chicken salt
A generous pinch of table salt
2 green onions (green part chopped)
1 tspn fresh chives (chopped)
A pinch of dill
¼ tspn mustard powder
1 tbspn mustard
Peel and cut potatoes into big chunks and put them in cold water with some salt. Boil until the potato is done but still in shape which is 98% done.
Drain the water and put the potatoes in colander to remove all the excess water and cool down.
In a mixing bowl combine all the ingredients for dressing and whisk.
Ideal for summer BBQs
Ideal for roast dinners
Ideal for light lunches
Ideal for weight watchers
It is not some ordinary boring salad. Very flavoursome and zesty, the combination of mint and lemon in dressing is outclass and the sweetness of grape tomatoes and subtlety of avocados make it fun and tempting to eat.
2 avocados (cut in to medium cubes)
1 medium red onion cut round
1 continental cucumber cut into cubes or semis
Leaf lettuce (chopped up rough)
250 gms grape tomatoes (cut in halves)
1 tspn lemon zest
4 tbspns lemon juice
1 tspn olive oil
Some cracked black pepper
Some table salt
Some fresh chopped up mint
Wash and cut all the vegetables. Put them in a bowl.
In a separate bowl, mix everything given for dressing and pour over the vegetables.
I am not a big fan of mayonnaise based salad but this one is my favorite, I add a little amount of mayo and more sour cream which makes it lite and delicious. I made it today and everyone on the table loved it. The best thing about this salad is it can be used as salad or as a filling to your baguette or bagel or any bread. So try this salad and let me know how you go with it 🙂
1 apple, diced
¼ cup chopped celery
1 cup diced crimson grapes
1 cup pan roasted chopped walnuts/ pecans
1 chicken breast, boiled and diced
2 tspns mayo
½ cup sour cream
Salt and pepper
Wash and cut all the fruits as instructed. Boil the chicken and dice it after cooling it.
In a mixing bowl, combine may and sour cream and season with some salt and pepper.
Add chicken and all the fruits and nuts and mix well.
Serve on your favorite salad platter or use it as a filling for your sandwich.
Its a normal garden side salad but I have added some feta cheese (because I love it), some olives (because they are nutritious) and a drizzle of lemon juice (for taste) and olive oil (for flavor)….. The extras make it Greek inspired. Go perfectly with Pan seared or grilled salmon, Roast chicken and any rice dish…..
1 Red onion cut into thick rings
1 Tomato (deseeded) cut into cubes
Some fancy lettuce mix
Some green mix
Some rocket leaves
1 200 gms Danish feta slab (cut into cubes)
½ continental cucumber cut into thin slices
Some olive oil
Some lemon juice
-Take your salad bowl or dish and fill it half with greens. Now add some tomatoes and cucumbers and then place some red onion rings on top.
-Chuck in some Danish feta and toss to mix everything.
-Drizzle some olive oil and lemon juice on top and serve.
This is my favorite recipe for lite dinner, I like the flavor of Salmon, its different from other fish plus capers add an extra hit to it and olives of course, makes it more rich in flavor and health………
2 salmon tail fillets
1 tbspn red chilli flakes
½ lemon squeezed
2 tbspns olive oil
1 cup green stuffed olives
1 tbspn baby capers
1 cup sliced cabbage
1 cup julienned apple
1 cucumber sliced
Some red chilli flakes
½ lemon squeezed
-Heat the grill pan and place the fillets on it with the skin side down.
-Let it freckle and crackle on low heat for about 5 minutes.
-Meanwhile, in a small bowl mix lemon juice, olive oil, salt and red chilli flakes together.
-Now turn the side of the fish and apply the lemon mixture with silicon brush.
-Let it cook for 5 minutes. Then flip and apply rest of the mixture on the other side with the silicon brush.
-Take it out onto the plate with apple cabbage salad.
-Combine all the vegetables in a salad mixer and mix. Take it out in a bowl and prepare the dressing by combining red chilli flakes and lemon juice.
-Pour the dressing on the salad and serve with any grilled fish (specially Salmon).