Happy Independence Day, India! Its a holiday and Iam in no mood to cook! But my rumbling stomach demanded attention and i decided to toss up some tri-colour fun :) I adapted this recipe from the GoodFood India magazine, and gotta say it had my hubby literally lickin his fork clean!
To make the WARM POTATO AND EGG SALAD you need:
Boiled potatoes, 250gm (quartered)
Eggs, 4
Bacon, 70 gm
Olive oil, 2 tbsp
Red wine vinegar, 1 1/2 tbsp
Mustard powder, 1 1/2 tsp
Water, 3 tsp
Baby spinach, 50 gm
Method: Mix the mustard powder and water, and keep aside. (You could also substitute this with store bought Dijon Mustard). Ease the eggs into boiling water and cook for 7 minutes. Take off heat and immediately shift the eggs into a bowl of cold water.
Whisk together the mustard paste, olive oil and vinegar. Season with salt and pepper and let it rest for a couple of minutes. In the meanwhile, cook the bacon till sizzlingly crisp.
In a bowl, toss together warm potatoes, bacon and spinach with the prepared dressing. Top with the shelled and quartered eggs and serve with a side of crusty bread.
