Crispy Potato Salad

About Crispy Potato Salad

Ingredients

• Baby potatoes 500 gms
• Refined flour 5 tbsps
• Salt ½ tsp
• Black pepper powder ½ tsp
• Mayonnaise 5 tbsps
• Tomato ketchup 2 tbsps
• Medium onion, finely chopped 1
• Fresh parsley, finely chopped 2 tbsps
• Lemon juice ½ tsp
• Oil for deep-frying
• Iceberg lettuce leaves to serve

How to Make Crispy Potato Salad (Stepwise Photos)

Method

1. Wash the potatoes thoroughly and boil them in sufficient water in a deep non-stick pan till half done. Strain and keep aside.
2. Take refined flour, salt and black pepper powder in a mixing bowl, add the potatoes and mix well till they are all well coated.
3. Heat sufficient oil in a deep pan and deep-fry the potatoes till crisp and golden. Drain on absorbent paper and set aside to cool. When cooled press each potato to flatten them slightly.
4. Take mayonnaise, tomato ketchup, onion, parsley and lemon juice in another bowl and mix well.
5. Add the potatoes and toss till everything is well combined.
6. Spread lettuce leaves on a serving platter, place the potato salad on top of it and serve immediately.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps