Easy Creamy Mashed Potato Salad
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Easy Creamy Mashed Potato Salad
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This flavor-packed Mashed Potato Salad is bursting with rich savory and spicy flavors of capsicum, onion, green chilies, and crunchy sprouted mung beans! Topped with fresh coriander leaves and olive oil, the flavors merge in hung curd and taste heavenly!
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Ingredients
- 2 medium boiled potatoes
- ½ cup Moong Dal Sprouts
- 1 medium onion chopped in small
- 1 medium cucumber chopped in small
- 1 small tomato chopped in small
- 1 tablespoon Hung Curd can add more
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 teaspoon olive oil can add more
- 1 teaspoon salt
- 1 teaspoon Red Chilly optional
- 1 small green capsicum or any other bell pepper optional
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Instructions
- Gather all the ingredients. You may make sprouts a day in advance. Boil potatoes for two whistles on full and simmer for 5 min.
- You may mash the potatoes in a large boil. While you chop the veggies, you may boil the sprouts for 5-10 min
- I add little turmeric while boiling them. It helps toning up the color and removing the raw taste. You can skip that.
- Add all chopped veggies to mashed potatoes. Add spices and salt with lemon juice.
- Add olive oil and hung curd.
- Sieve the sprouts.
- Add the sieved sprouts to salad and mix well.
- The Mashed Potatoes salad is ready. Serve it hot!!
Notes
- I prefer mashing potatoes with a large fork or hand masher. This saves time and avoids any food wastage. Potatoes are naturally starchy and sticky and they stick to the walls of the blender.
- If you are using store-bought sprouts, make sure to show them air before using and boil them for 5 min. This step may seem unnecessary but it helps clear any odor from the packaged sprouts. They still taste similar and are crunchy!
- If sprouts are old, the storage time of this sprout salad will be naturally reduced. Make sure to use sprouts as fresh as possible.
- Pls note if you are making homemade sprouts, make sure to remove the water from freshly boiled sprouts, or else the salad will be runny.
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