Potato Salad with a twist - Vegan Potato Salad

When you think Potato Salad, you think of the creamy, calorie rich version. Don't get me wrong. I loooooveee that version. But then, when it comes to a dish with potato, whatever you do will be a success. So why make a creamy, calorie rich salad when you can make the best ever one without all the fat?



Recipe Adapted from here

Ingredients

Baby Potatoes 1 Kg chopped into 2-3 pieces depending on size
Olive Oil 2 tbsp
Coriander Powder 1.5 tsp
Cumin Powder 1 tsp
Garlic Powder 1 tsp
Red Chilli Powder 1/2 tsp (more for spicy potatoes)
Turmeric Powder 1/4 tsp
Pepper Powder 1/2 tsp
Salt 1/2 to 1 tsp

Dressing
Lemon Juice 2 tbsp

Aragula/Rocket - to serve

Method of Preparation

1. Preheat oven to 230 C.

2. In a small bowl mix the spices and salt (Coriander Powder, Cumin Powder, Garlic Powder, Red Chilli Powder, Turmeric Powder, Pepper Powder and salt.

3. Add the potatoes to a mixing bowl.

4. Add the spice mix to the potatoes and toss well.

5. Drizzle the olive oil to the bowl and mix well.

6. Transfer to a baking sheet lined with aluminium foil.

7. Bake for 30-35 min till it is nicely browned. Let it cool a little.

8. Toss the potatoes with the lemon juice. You can optionally add a tbsp of yogurt along with the lemon juice.

You can serve this on a bed of greens or just as is. You can even use it in wraps or as a side dish for Indian Meals. The options are many!