Potato is starchy tuberous food that we often enjoy, from french fries to potato soup. Being versatile, potatoes have been used in a wide variety of recipes worldwide. After maize, wheat and rice, potato comes forth as the world’s largest food crop.
The starch of potato is a source of carbohydrate, that fuels our body. For variations in rice-dominating Asian diets, consider serving potatoes as a meal.
For #AtoZChallenge on 2014 April 18 Fri, I lovingly present a recipe of potato salad with yogurt dressing by ServicefromHeart. Classic potato salad uses mayonnaise and herein we substitute the
mayonnaise with nutritious yogurt, especially good for growing
Serving: 2 as a main course, 4 as an appetizer
Preparation time: 10 minutes
Cooking time: 30 minutes
♥ 500 g potatoes (土豆 / kentang)
♥ 1 egg (鸡蛋 / telor)
♥ 2 tbsp balsamic vinegar (香醋 / cuka balsamic)
♥ 5 tbsp plain / Greek yogurt (酸奶)
♥ fresh chives (韭菜 / kucai), chopped
♥ 1 scallions (葱 / daun bawang), cut into thin rings
1. Wash potatoes thoroughly. Cook in boiling, salted water for 25-30 minutes or until tender when pierced.
2. Hard boil egg.
3. Meanwhile, wash and cut scallions and chives.
4. Mix vinegar, yogurt, pepper for dressing.
5. Drain cooked potatoes, leave to steam dry.
6. Peel dried cooked potatoes and egg. Cut into bite-size chunks.
7. Gently toss potatoes with dressing.
8. Garnish with scallions and chives.
♥ For variations, substitute scallion with parsley.
♥ Store potatoes in dry and dark place. Do not use the potatoes if sprouts have grown because the sprouts contain toxic compounds known as glycoalkaloids.
If this recipe takes too long to prepare, how is about our other #5minutemeal recipes?
Other recipes that I love:
♥ Danielle Tsi’s scallop and potato salad at Beyond The Plate
♥ Luisa Weiss’s Ottolenghi’s potato salad with yogurt and horseradish at The Wednesday Chef based in Berlin; How is about substituting horseradish with wasabi?
♥ potato battercake of of Xiaomei Pig (小媚猪) at Weekjoy (in Chinese)