Ingredients
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Potatoes : 2-4 medium
thick curd / sour cream : 1/4 cup to 1/2 cup
Green onions thinly cut : half cup
Coriander leaves / Parsley leaves : half cup
fresh cut beans cooked : half cup
carrots grated : half cup
fine chopped celery : half cup
melted unsalted butter / olive oil : 1 tbsp
salt and pepper to taste
Premade indian chapattis OR store bought whole grain tortilla
original recipes also call for lemon zest/lemon juice, mustard, vinegar and a whole lot of things which I found my kids dont eat at this point if added to the salad.
Cook whole potatoes with water in a pressure cooker or a covered pan till they are tender to center (cooker is faster). Let them cool down and peel the skin. You can cut the potaoes into small cubes or completely mash them - I prefer to mash.
Mix all the ingredients in till completely blended.
Heat a pan and place the tortilla over it, lightly cook both sides of the tortilla (but not too much to make it stiff). Remove to a plate, put 3-4 tbsp of potato salad in the center of the tortilla and roll. Pack it in a foil for lunch.
You can also make it as a sandwich with bread of your choice.
