In a weekend get-away to their country home in Karjat, Shirin tossed together this lovely potato salad. It was a rainy evening, dark and distant lights were visible from a far-away village, luscious chicken legs were roasting on the grill and this delicious potato salad was made with fresh produce and so much love. Shirin is who the salad is. Hearty and nourishing, outdoorsy but urban, comfortable yet posh, and perfect with a good home roast. She left London seventeen years ago, made her home in India and kept her childhood in little things that she did everyday and definitely largely in her dinners.
My food word for this recipe would be hearty.
When you go out shopping look for:
Baby potatoes – 20 pcs or so
A bowl of chopped fresh spring onions
A bowl of pomegranate
2 tbsp mayonnaise or sour cream
1 cup yogurt
1 tsp freshly ground pepper
Salt to taste
The recipe would be:
Boil and peel the potatoes. In a separate bowl spoon in the mayonnaise. Now fold in the yogurt and blend well. To this add the spring onions and three forth of the pomegranate. Add salt and pepper. Now mix this in to the baby potatoes so that the potatoes are well coated with the sauce or dressing. Sprinkle the rest of the pomegranate on the salad. Serve cold.
