potatoes
water
salt and pepper
onion and garlic powder

SAUCE:

scallion
onions (preferably red onions)
honey mustard
barbecue honey mustard
Italian dressing
lime juice
vegetable oil
plain yogurt
fenugreek (Indian spice)
mint leaves
green gram dhal (Indian lentils; optional)
chick peas
red kidney beans
coriander leaves
chilies

Allow the potatoes to boil in the water for about 10 to 12 minutes, or until soft.

Keep another large bowl ready to mix in the dressings and vegetables.

Chop all the vegetables on a cutting board until they are very small. Then set it aside.

In the bowl, add in the honey mustard, barbecue honey mustard, Italian dressing, lime juice, vegetable oil and yogurt. Stir until everything is mixed well.

Then add in the Fenugreek, mint leaves, green gram dhal (if desired), chick peas, scallion, onions (preferably red onions), red kidney beans, coriander leaves, and chilies into the bowl and stir evenly with the sauces. make sure all the vegetables are coated with a fair amount of sauce.

Now, strain the potatoes, and chop them into small pieces. Make sure the potatoes are not completely mashed. Season the potatoes with salt, pepper, garlic and onion powder.

Add the potatoes into the bowl, and mix evenly until everything is completely covered in the sauce. ENJOY!!

Submitted by: Danika