Potato & Seeds Salad
This potato and seeds salad is a classic side dish that is perfect for picnics, barbeques, and potlucks. It is made with boiled potatoes, seeds, and a creamy dressing. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of fiber and potassium, thanks to the potatoes. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
169 kcal
Protein
8 g
Carbs
14 g
Fat
8 g
Fiber
4 g
Ingredients
Sunflower seeds
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
Aloo Boiled
0.5 cup, cubed (100g)
Hung Curd
0.5 small cup (50g)
Chopped Onion
0.5 small cup (50g)
Pumpkin seeds
1 tbsp (15g)
Chilli flakes
1 tsp (2g)
Dried Oregano
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Roast pumpkin and sunflower seeds.
Cooking Steps
In a bowl add boiled potato cubes, hung curd, black pepper powder, oregano, red chilli flakes, roasted seeds ,chopped onion and salt.
Garnish with shopped coriander leaves. Mix well.
Serve it.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.