skinnymixer’s Bombay Potato Salad
Bombay Potato Salad has been requested by two of my favourite Skinnies – Gem & Katie – for a year now!
I think this will be a hit for summer bbq’s and parties and it is definitely a healthier spin on commercially made Bombay Potato Salad thanks to using yoghurt, in addition to no additives or preservatives. I have also provided instructions on how to make this a low carb salad using cauliflower. I hope you enjoy it! Love Nik xx
skinnymixer's Bombay Potato Salad Print Author: skinnymixer's Ingredients Small handful of fresh continental parsley or coriander 10 small fresh mint leaves 150 g Greek yoghurt (or whole egg mayo for dairy free) 10 g olive oil 1 tbsp babas curry powder (increase if you want) 10 g dijon mustard 10 g white vinegar ½ tsp salt 700 g waxy potato, cut in to medium chunks (such as kipfler) or cauliflower florets for low carb sliced spring onion to serve Instructions Add fresh herbs to a dry mixer bowl. Chop for 2 sec/speed 8/MC on. Scrape bowl down and repeat if necessary. Insert butterfly and add remaining ingredients, except for potato and spring onion. Blend for 10 sec/speed 3/MC on. Scrape out sauce and set aside in the fridge. Without washing the bowl, add 300 g water and insert internal simmering basket. Put potato in the basket and cook for 17 min/steaming temperature/speed 3/MC on or until potato is just cooked but still firm. If using cauliflower, cook for 13 mins. Allow potato to cool completel...
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