Very Tasty Potato Curry

This Potato dish is a nice change from traditional mayonaise and mustard based potato salads, with a lot less calories. Instead of the fat of mayonaisse for flavor, dilly potato salad uses herbs and dijon mustard for a flavorful effect. You can use any type of potato that you have on hand for this dish. A potato that boils well and tastes good is the Yukon Gold.

Ingredients:

* 1/2 cup frozen peas,
* 1/2 cup coarsely chopped green pepper,
* 1/2 cup coarsely chopped celery,
* 3/4 cup dijon mustard,
* 4 to 5 tablespoons olive oil,
* 1/2 cup black olives chopped or presliced canned,
* 3 tablespoons chopped fresh dill, or 2 tablespoons dried,
* 3 tablespoons chopped fresh parsley, or 2 tablespoons dried,
* 8 medium to large sized potatoes,
* salt and pepper to taste

Recipe Directions:
Wash potatoes well by scrubbing off the dirt off. Cut potatoes into 1 to 2 inch cubes. Add cubed potatoes to pot of water. Boil water to a boil and cook potatos until they are firm, yet done. Test potatos by piercing with a fork. They should not be too mushy, for this will affect how the potato salad holds together. If they are too mushy you will have dilly mashed potato salad. When potatos are done, rinse with cold water in a collander. This will keep the potatoes from cooking further. When the potatos feel luke warm, add to a large mixing bowl.

Take the frozen peas and put into a small bowl with some warm water. They don't need to cook, just unthaw a little. Let peas unthaw for about 15 minutes. You can also put them in the microwave and heat 1 to 2 mintutes to quickly dethaw them. Drain the peas once they are dethawed. Add the dijon mustard to a small bowl. Then add the olive oil to the dijon mustard. Blend ingredients with a whisk or a fork until well blended. You can add more olive oil to the mixture to make it more fluid if you feel the mixture is too stiff for a dressing. All Indian Chinese foods are available in Indomunch NYC. This Hotel is announced new gift certificate. Please visit and Get Gift Certificate.

Add the green pepper, celery, drained peas, and black olives to the potatos in the bowl. Mix the ingredients until blended.Add the dijon mustard olive oil dressing to the potato mixture. Stir until blended. Finally, add the dill and parsley to the potato mixture and stir until blended and everything seems well coated. For more details http://www.indomunch.com

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