Skip to main content

Balsamic Potatoes

Last year, I bought this book called Vegetarian Cuisines of the World by Asha Khatau. The book, with a section each on most popular cuisines, has clearly been written for someone living in India. There are no silly instructions like "go to your nearest supermarket and find a carton of sour cream" or "now we need a pound of fresh raspberries". There are, no doubt, ingredients you need to hunt the grocery stores for but there are also helpful hints on what you can exclude or substitute. All of which makes it perfect for AWED.

So when DK announced AWED Italiano, I promptly turned to the Italian section and picked Balsamic Potato Salad. Why not a pasta or a pizza - my beloved staples? For as far as I am concerned, Balsamic Vinegar remains Italy's biggest contribution to the world. They have no right to call this sweet gem from Modena a vinegar. It's just in a class of its own!



Before you make the salad, make sour cream. You need 1/2 cup of thick yogurt - tying it in a cloth and leaving it to drain for an hour will help. Mix the yogurt with 1/4 cup fresh cream and 1 tbsp lemon juice. This will give you a bit more sour cream than you need for the salad but I am sure you can find other uses for it. I did!

Boil 300 gms baby potatoes until they are tender. Drain the potatoes and remove the skins. To make balsamic dressing whisk 1/2 cup sour cream with 1 1/2 tbsp balsamic vinegar, 1/2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper until everything is blended into a coffee color paste. Stir in a finely chopped onion and 2 finely chopped celery sticks (reserve a bit of onion & celery for the garnish).

Add the dressing to the potatoes and gently toss to coat. Sprinkle with reserved onions and celery and top with pine nuts if you have them. I didn't, but I had pistachios and they made a lovely match for the potatoes.

Comments

Anonymous said…
Wow...lovely dish! Looks great!
Unknown said…
Yummy potatoes!!! The dressing is what I guess, makes them different and tasty!!!
Bharti said…
I lurve balsamic too! And I've never tried mixing sour cream and balsamic. Nice idea.
Anonymous said…
Anything in balsamic would taste so good! The potatoes look yummy :-)
TBC said…
I agree with everything u say about balsamic vinegar.:D I just love it! What a lovely recipe!
Rachel said…
That would be perfect for me..
Siri said…
Yummy looking potatoes Divya..:)

Hugs,
Siri
This is really nice. Viva Italiana!
I'm going to check that book out too.
jayasree said…
potatoes looks very yummy in the balsamic dressing..
notyet100 said…
such a nice recipe,..
Srivalli said…
thats a lovely dish simran...never tried with balsamic..and usually don't take potatoes, if not as french fries..but this sounds great!
Hi Simran, first time to your blog...you have such nice recipes here. Love this one, just because I love sour cream. Thanks for the recipe!
Unknown said…
Oh wow! This is fabulous. Never thought of using balsamic with potatoes. Excellent recipe and promptly bookmarked to try.

Thanks for sending them my way :)


DK
(culinarybazaar.blogspot.com)
lubnakarim06 said…
Looks gr8. Never tried it out. Now i got the recipe iam gonna try it for sure. Nice pic also.
SMM said…
Hey stumbled across your blog....in office eating thanda dabba khana n trying to satisfy my tummy looking at the lovely recipes and picture son your blog.I shall certainly try some of these.

Btw the Russian magazine that you have referred to in your previous pst, was that the Quest magazine by chance?
Unknown said…
The Russian magazine was Misha. Some roving salesman sold papa a subscription and we read it for, gosh, years.
some ppl are heavily into experimenting these days haan... :) they look so tempting re...

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are