A delightful twist on Irish potatoes, this salad combines tender boiled potatoes, fresh vegetables, and a creamy homemade salad dressing. Perfect for a chilled treat, this recipe is versatile and allows you to add your favorite veggies for a personalized touch.
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Wash and cut the Irish potatoes into cubes, along with the carrot and cucumber.
Boil the Irish potatoes until tender but not too soft. Add salt while boiling.
Allow the boiled potatoes to cool completely.
Mix sesame oil, paprika powder, black seed powder, milk, mayonnaise, and sugar in a bowl until well combined.
In a large bowl, mix the drained cooked Irish potatoes, chopped carrot, boiled eggs, and chopped cucumber.
Add the prepared salad cream to the bowl and mix everything together until evenly coated.
Serve chilled and enjoy.
Ensure the potatoes are not overcooked to maintain their texture in the salad.
You can add chopped beetroot, lettuce, or other veggies for extra flavor and color.
Chill the salad for at least 30 minutes before serving for the best taste.
Can I use sweet potatoes instead of Irish potatoes?
Yes, you can substitute Irish potatoes with sweet potatoes for a different flavor profile.
What can I use instead of sesame oil?
You can use olive oil or any neutral-flavored oil as a substitute for sesame oil.
Can I make this salad cream ahead of time?
Yes, you can prepare the salad cream in advance and store it in the refrigerator for up to 3 days.
Is cucumber mandatory in this recipe?
No, cucumber is optional and can be omitted or replaced with other vegetables like zucchini or bell peppers.
Can I make this salad vegan?
Yes, you can make it vegan by replacing boiled eggs with tofu and using vegan mayonnaise and plant-based milk.
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