Grilled Baby Potato and Dill Salad
by meera girdhar
17 Dec 2014
This recipe has been viewed 5573 times
I usually prefer salads for dinner as it is light and full of nutrition. But salads are normally served chilled or at room temperature. But this one is bit different as it is warm and so its perfect for winters.
Grilled Baby Potato and Dill Salad recipe - How to make Grilled Baby Potato and Dill Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
12 to 15 baby potatoes
2 tbsp chopped dill
1 tbsp crushed garlic (lehsun)
1 tbsp olive oil
1 spring onion , chopped
1 tsp freshly ground black pepper (kalimirch)
1 tsp dried mixed herbs
salt to taste
For The Salad
few iceberg lettuce
a few lettuce
1 sliced cucumber
1 chopped spring onion
1 chopped tomato
For The Salad Dressing
1 tbsp olive oil
1 tbsp honey
1 tbsp lemon juice
1/2 tsp grated lemon rind
dry red chilli flakes (paprika) to taste
1 tsp dried mixed herbs
salt to taste
For Garnishing
1 tbsp chopped spring onion greens
2 tbsp crumbled paneer (cottage cheese)
few dill leaves (shepu / suva bhaji)
Method
- Method
- First of all, boil the baby potatoes but make sure it is 80% cooked only.
- Now press each baby potato slightly with a masher
- In a deep bowl, prepare a marination for baby potatoes by combining 2 tbsp olive oil, garlic, dill leaves, spring onions, pepper, mixed herbs and salt and mix well.
- Now add baby potatoes in this marination and keep this aside for 20 minutes.
- Now take a grill pan and cook baby potato mixture on this till potatoes are golden brown from both sides.
- By the time potatoes are getting cooked, take another bowl add iceberg, salad leaves, cucumber, onions and tomatoes and toss well. Keep aside.
- For the dressing, combine all the ingredients and whisk well.
- Add this dressing to the salad bowl and toss it well.
- By now baby potatoes are cooked, so add hot grilled potatoes with dill leaves to this salad bowl and toss altogether gently.
- Your salad is ready serve it warn in a bowl and garnish it with paneer, spring onion greens and dill leaves.
- Serve warm.
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