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Easy Peas and Potato Salad Recipe
Tangy, flavourful and oh-so-nutritious, this easypeas and potato salad recipe is a must try for your summer lunch!
Course Main Course
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 2 Servings
Calories 175 kcal
Author Enozia Zehra
Ingredients for the Salad 2 pcs Eggs (boiled and sliced) 1 cup Peas (frozen) 1 cup Potatoes (Cubed) ½ cup Cucumber (chopped) ¼ cup Onions (chopped) ¼ cup Tomatoes (chopped) 1 tsp Black pepper (crushed) 4 tbsp Coriander (chopped) Ingredients for the Dressing 2 tbsp Olive oil 1 tbsp Apple cider vinegar 1 tbsp Mustard paste 1 tsp Black pepper (crushed) ½ tsp Salt
Blanch the peas and boil thepotatoes.
Once the peas and potatoes arecooked, slightly saute them with olive oil. Season if required (optional).
In a bowl, add all the saladingredients and mix gently. Don’t mix too hard or the egg slices will break.Alternatively, you can add the egg slices later as well.
To prepare the dressing, mix allthe ingredients.
Serve the dressing on top of thesalad.
Serving: 2 Servings | Calories: 175 kcal | Carbohydrates: 34 g | Protein: 7 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 4 mg | Sodium: 721 mg | Potassium: 779 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 838 IU | Vitamin C: 55 mg | Calcium: 57 mg | Iron: 2 mg