Tangy and spicy Baby Potato Salad, this can be served as a started or as an accompaniment.
Time Required: 45 Minutes
Ingredients:
20 Baby Potatoes
1 tbsp Oil
2 – 3 Green Chilies, Chopped finely
Few sprigs of Coriander Leaves, Chopped finely
2tbsp Lemon Juice
1tsp Sugar
2tsp Red Chili Flakes
1tbsp Crushed Peppercorns
1tbsp Tomato Ketchup or Tomato Sauce
Salt to taste
Method:
Preheat the oven. Wash the baby Potatoes and prick with a fork. Smear oil on them. Roast the Potatoes in pre-heated oven for thirty to forty minutes or till done.
Remove the Potatoes and cut in halves.
In a salad bowl, mix Lemon Juice, Sugar, Salt, Red Chili Flakes, Green Chilies, Peppercorns, and Tomato Ketchup.
Add the Potatoes and toss. Serve Baby Potato Salad garnished with chopped Coriander leaves.
