My first week of gluten free, sugar free diet was not as difficult as I thought it would be. I got to eat GF chickpea crepes lasagna, GF parantha made from ragi flour, tandoori chicken with zucchini noodles and a black bean corn tortilla casserole. ; But from today onwards I go raw for a week. I have been posting about my adventures in gluten free and sugar free cooking on my Facebook page and this week you will see how my Going Raw cleanse works out. Today I made homemade almond milk and had it with some crushed cardamom, saffron and pistachios. For lunch, I made a raw cauliflower “couscous” salad which was pretty good, although I have to admit I miss eating something warm and cooked. It’s just my first day and I have six more to go. This week is going to be difficult.

And posting pictures of this potato salad is not helping. Not helping at all!

I know I am late posting for this time’s swap. I really thought I would get my act together and post in time for the swap (since I missed out on the last one), but somehow like always I left everything to the last minute! For this month, Christianna asked us to post our takes on a recipe for Russian salad that she got from a vintage cookbook find of hers.

My mom used to make this really creamy russian salad when I was younger and serve at parties. It would always get rave reviews. She never put potatoes in the salad, which now I find odd because Russians love their potatoes, so I am assuming a salad called Russian, should have that starchy root. Anyway, my mom’s didn’t but it was still really good. I called my mom to ask for the recipe. I also remember her making this potato walnut salad and somehow the conversation went to that salad, and how good it was- the end result, I ended up making a potato walnut salad instead of my mom’s russian salad.

My mom used homemade mayo in the recipe, but I used store bought and reduced half of the amount with hung yogurt. I also added a little parsley and toasted the walnuts, both adding to the flavors in this salad. Its a quick and easy salad that is a prefect side to plenty dishes.

Potato Walnut Salad
Prep time
Cook time
Total time
Serves: 2-3
  • 1 large potato (if using smaller use 2), boiled
  • ¼ cup hung yogurt
  • 2 heaping tbsp light mayo
  • 1 tsp mustard
  • 1 tsp vinegar
  • 1 tsp garlic powder
  • 1 tsp parsley
  • Salt and freshly ground pepper, to taste
  • 3-4 tbsp walnuts, halved and toasted (instructions on toasting below)
  • ¼ cup chopped red onions
  1. Boil the potatoes till tender when pierced with a sharp knife; set aside to cool
  2. Preheat oven to 425 F. On a baking tray, line the walnuts and bake at 425F for 8-10 minutes.
  3. In a bowl, mix the hung yogurt, mayo, vinegar, mustard, garlic powder, parsley, salt and pepper.
  4. Once the potatoes have cooled, peel and chop them into quarters. Add to the yogurt-mayo mixture. Add in the chopped onions and walnuts. Mix well. Refrigerate for an hour to let all the flavors meld.


9 Thoughts on “October Recipe Swap

  1. Looks great! Although you only cooked one potato? I guess I am just used to cooking on the larger scale – 1kg of potatoes isn’t even enough.

  2. The salad looks wonderful. I am not usually a salad person, but this one seems quite wholesome….
    indugetscooking recently posted..Samosa Packets with Tuna FillingMy Profile

  3. I love the simplicity and absolute yumminess of a creamy potato salad and great idea to reduce the quantity of mayo by adding yogurt. I’ve heard even sour cream is a great addition. I wonder whether roasting the potatoes for this salad would turn out well too.
    Vinita recently posted..Tis the season of Ganapati!My Profile

    • I like the idea of roasting the potatoes. Should try it out next. Sour cream is always great with potatoes- but again that’s not that great for too either. But I love sour cream on my baked potato so I am sure it would go well in this potato salad.

  4. Love the idea of adding walnut to the potato salad. It must give it a pleasant crunch!
    PolaM recently posted..#RecipeSwap: Russian saladMy Profile

  5. Gorgeous photos and gorgeous recipe! I adore a good potato salad, and this one looks amazing.
    lindsay | rosemarried recently posted..Pumpkin & Kale Salad with Tahini Dressing (Recipe Swap)My Profile

  6. What gorgeous, crisp photos! I’m not sure what hung yogurt is, but I love the yogurt & mayo combo. The salad looks great.

  7. Deborah Burrus on 9 July, 2016 at 7:56 am said:

    Please post your Mom’s Russian Salad recipe since my husband must avoid potatoes. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Post Navigation