Indian Summer Potato Salad


Serving Size: 2-3 | Prep Time: 10 minutes | Cook Time: 15 minutes 

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Ingredients

  • 3-5 red potatoes; medium sized & quartered 
  • 4 eggs; hardboiled & quartered
  • ½ cup red onion; finely diced
  • ⅓ cup celery; finely diced
  • ¼ cup pickles; finely diced 
  • ⅓ cup mayonnaise 

Spices

  • 1 tbs curry powder
  • 1 tbs Italian seasoning
  • ½ tbs Himalayan salt 

Garnish

  • ¼ cup green onion; sliced

Instructions

  1. Boil potatoes stockpot; add a generous amount of salt to the water. Drain the potatoes in a colander, place in a medium-large bowl and set aside.
  2. Whisk together mayo, curry powder, Italian seasoning, and Himalayan salt in a medium . Set aside, mustard and pickle relish in a small bowl until evenly combined. 
  3. Toss the remainder of the ingredients together: potatoes, eggs, celery, red onion, pickle, and pickle until all incorporated. 
  4. Make sure to garnish, taste, and season accordingly. 
  5. Cover the bowl and refrigerate for 1-2 hours before serving. 

We are set to launch our spices soon. If you want to get on the priority list for pre-orders, please click here

We sincerely hope you enjoyed this dish. Take a quick peek at our store for any items you may need to recreate this delicious recipe!

 Cheers,

The Swamy's


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