Love and Potato Salad Pictures

I don't know if I am the only one, but I often feel that the results of the way we tend to take pictures is also reflective of the way we feel about the subject that we are photographing. My brother is an amazing photographer but cannot really understand the deal with taking food photographs. He loves good food, concentrating almost exclusively on the eating aspect of it. Well, this is his picture of a potato salad I made earlier this week. The salad was quite good despite the mediocre picture. It was lighter almost a hybrid between a classic salad and alu chaat and best of all takes very little time put together.

Valhalla Indian Potato Salad

Serves 4

Ingredients

4 potoatoes

1 lime

1 tsp sea salt

1 small red onion, diced

2 tsp mustard or olive oil

1/2 tsp cumin seeds

1/4 tsp mustard seeds

1 tsp minced garlic

A few curry leaves

1/4 cup light mayonaise

1/4 cup lowfat greek yogurt

1/3 cup chopped cilantro

Lots of black pepper

Method of Preparation

1. Wrap the potatoes in plastic cling wrap and microwave for 3-4 minutes.

2. Cool slightly and remove wrap peel and cut into chunky pieces.

3. Squeeze the lime juice and add the salt on the potatoes while they are still warm.

4. Mix in the onions.

5. Heat the oil and add the cumin and mustard seeds and garlic, when they begin to pop add the curry leaves and after a few seconds drizzle the spice infused oil over the potatoes.

6. Mix in the mayo and yogurt with the cilantro and mix well.

7. Grind lots of fresh pepper over the potatoes and enjoy!