Cold Ham and Potato Salad

You know I love cursing the Summer. I hate the sun blazing right over your head during the afternoons, I hate the strong rays penetrating through your intricately-patterned lace curtains, I hate the beads of sweat that appear on your forehead and gradually trickle down your face the moment you step out of home.

But then there are certain good things that Summer forces you to do. Like standing on your terrace, enamoured and ecstatic, during the season's first Kalbaisakhi (nor'westers), like picking up mangoes from below the epic mango tree in Saptaparni (the housing society where my grandmother lives along with my mama and mami and my favourite-est abode since birth), like visiting the hills because you just can't make a truce with the Sun God. Or like making this salad.

I first had this salad at the food festival that Cookie (read more about her here) hosted. Her mother Suchorita mashi (better known as Spoochoo mashi by all of us) made this and it was an instant hit with our visitors. Later, I tried this at home and never got tired of it. Aah, the wonders that a cold bowl of salad can do on a sultry humid afternoon. The joys of the salty ham melting in your mouth... and the smooth bite of potatoes drenched in a mayonnaise and mustard dressing... and the crunch of bell peppers that give you the extra zing. And everything straight out of the fridge. Cold and magical. Is Summer that bad after all? Oh yes, it is! This salad is just a silver lining on a dark, dark cloud.

Serves: 2-3

Ingredients:

Potaoes, diced and boiled: 2
Ham, diced: 3 slices
Capsicum, chopped finely: 1/2
Egg whites, boiled and sliced: 2
Mayonnaise: 2 tsp (I used garlic mayonnaise)
Hung curd: 2 tbsp
English Mustard: 1 tsp
Roasted garlic flakes (optional): 1 tsp
Salt, to taste

Method:

1. In a large bowl combine the potatoes, eggs, ham and capsicum.

2. In another small bowl whisk the mayonnaise, yoghurt, mustard, salt and garlic flakes to make the dressing.

3. Drizzle the dressing over the salad and toss till well combined. Refrigerate for 2 hours.

4. Serve cold as an appetiser or make a complete meal out of this salad, some soup and baguette.

I am sending this post to the "Beat the Heat" event oraganised by Kolkata Food Bloggers.