"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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.

Contributor:  
Contributor:  
Pavani Chebolu
Added: Wednesday, March 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 teacups baby potatoes
1 teacup fresh green peas

For the dressing
dill sauce

For the garnish
2 tablespoons chopped fresh dill leaves


Directions:
Directions:
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

DILL SAUCE
If you want thinner dressing, increase the quantity of cream.
Cooking Time : Nil.
Preparation Time : A few min.
Makes 1 cup.
Ingredients
2 tablespoons chopped dill leaves
3/4 teacup hung curds
1 teaspoon lemon juice
3 tablespoons fresh cream
salt and pepper to taste
Method
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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25min
Personal Notes:
Personal Notes:
A mild, pleasantly flavored dill sauce transforms this simple salad of peas and potatoes.

 

 

 

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