Potato and Egg Salad

An easy wholesome salad that I rely on for a quick lunch. I don't even need breads because potatoes have all the carbs and if I feel like, I add in another egg to it. And the kasundi in the dressing makes it a little  sassy as per my taste. It is deffinitely not your everyday potato salad.

Potato and Egg Salad

Serves 1

Ingredients:

1 medium size potatoes (peeled and boiled) | I used mini frozen potato balls, which I fried. It added a nice crunch to the salad, as it is crispy on the outside and soft and mushy inside)

1 large egg (let the water come to a rolling boil and then add the egg. Boil for an exact 7 minutes. Strain the water and pour cold water on the egg asap. Peel them off immediately after that.)

1 small tomato - chopped

1 small onion - thinly sliced

A handful of lettuce leaves - washed and partly dried

1 small cucumber - chopped into medium pieces

A few coriander leaves - finely chopped

2 green chillies - finely chopped 

For the dressing:

1 tbsp mayonnaise

2 tbsp extra virgin olive oil

Salt 

Coarsely ground pepper

Juice of 1 lime

2-3 tbsp kasundi ( Bengali mustard sauce) |  or use the wholegrain mustard if you don't have kasundi.

Method:

In a small jar take all the ingredients for the dressing and shake it vigorously.

Keep it aside.

In a large bowl mix in the boiled potatoes, tomatoes, onion, chillies, coriander leaves, lettuce leaves and cucumber.

Mix them nicely.

Pour the dressing over them.

Give them some gentle stir.

Serve the salad in a plate.

Cut the egg into four pieces and place them on top of the salad.

Sprinkle some salt and pepper on the eggs.

Serve immediately.