BY CHEF SOURAV BASU,
THE GRAND, ASANSOL
INGREDIENTS :
1. Cooked potatoes -6 cups
2. Unpeeled cucumber, cored, sliced -1
3. Shredded carrots – 1 cup
4. Finely chopped celery -1 tbsp
5. Salt to taste -1 1/2 tsp
6. Dairy sour cream -1/2 cup
7. Creamy Salad dressing
METHOD:
- Toss together potatoes, cucumber, 3/4 cup shredded carrots and celery.
- Mix seasonings with sour cream and dressing. Use enough dressing to moisten well.
- Lightly blend the dressing with vegetable mixture. Chill.
- Garnish with remaining carrots.
- Yield: 8 to 10 servings.
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