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Peas-Potato Salad Recipe

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This recipe for Peas-Potato Salad, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pavani Chebolu
Added: Wednesday, March 12, 2008


2 teacups baby potatoes
1 teacup fresh green peas

For the dressing
dill sauce

For the garnish
2 tablespoons chopped fresh dill leaves

Peel and boil the potatoes and store in salted cold water.
Cook the peas lightly in boiling water.
Put the potatoes and peas in a serving bowl. Add the sauce and toss.
Put in the refrigerator.
Serve cold, garnished with dill leave

If you want thinner dressing, increase the quantity of cream.
Cooking Time : Nil.
Preparation Time : A few min.
Makes 1 cup.
2 tablespoons chopped dill leaves
3/4 teacup hung curds
1 teaspoon lemon juice
3 tablespoons fresh cream
salt and pepper to taste
Mix all the ingredients.
Store in the refrigerator and use within 12 hours.
Serve cold.

Note:- Curds should be tied in muslin cloth and hung for at least 4 hours to remove water.

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Personal Notes:
Personal Notes:
A mild, pleasantly flavored dill sauce transforms this simple salad of peas and potatoes.




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