Spicy Potato Salad recipe

INGREDIENTS

1 cup of Celery (diced)
2 pounds of new Potatoes (with skin left on - washed)
½ cup Red Onion (Lal Pyaz) (diced)
¾ cup of Dill Pickles (diced)
3 Eggs (hard-boiled, peeled, and coursely chopped)
1 to 2 Green Chillies (Hari Mirch) (chopped)
¼ cup of Black Olives (diced)
¼ tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Salt
1 cup Mayonnaise
¼ cup of Extra Virgin Olive Oil
¼ tsp. Black Pepper (Pisi Kaali Mirch) (fresh ground)
Vinaigrette Dressing (to coat potatoes - optional)
2 tbsp. of Fresh Coriander Leaves (Hara Dhania) (chopped)

METHOD

Bubble potatoes until delicate yet at the same time a firm focus (for around 15 minutes). Whisk olive oil, vinegar, salt, and dark pepper together in expansive bowl.

Deplete potatoes and when sufficiently cool to deal with, cut in 1-inch 3D shapes. Hurl with vinaigrette dressing, until covered. Let cool.

Whenever cool, include diced onion, celery, dill pickles, green chillies, coriander leaves, and dark olives.

Blend. Blend mayonnaise with red bean stew powder in little bowl and add to potato blend.

Every single cleaved egg and hurl delicately. Chill for 1 to 2 hours before serving.