#easypotluckdish

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This Creamy Pasta and Potato Salad is a delightful combination of tender pasta, hearty potatoes, and a creamy dressing with a tangy kick. It's perfect for picnics, potlucks, or as a side dish for any meal.

Ingredients: 2 cups cooked pasta. 2 cups boiled potatoes, diced. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons Dijon mustard. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup dill pickles, chopped. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Diced potatoes and cooked pasta should be mixed together in a large bowl. To make the mayonnaise, sour cream, and Dijon mustard smooth, mix them in a different bowl with a whisk. The red onion, celery, dill pickles, and parsley should all be chopped up and added to the pasta and potatoes. Add the creamy dressing to the pasta and potato mix and toss it around until everything is well covered. Add pepper and salt to taste. Put it in the fridge for at least two hours before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

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[lazyfoodieskitchen]

Roasted Eggplant with Eggs

Dishes made of eggplants found is almost all cuisines, and they taste awesome. Eggplant is not my favorite vegetable though I love a handful of dishes made of eggplant. Roasted Eggplant with Eggs is one of them. You can find many recipes online or in the cookbooks on roasted eggplants, but here the unique tastes come from the addition of eggs. The sole owner of this recipe is my Dad :) who is a die-hard food lover. There is a story behind this recipe. My dad is not at all a cook per se and can create havoc when he is in the kitchen. But the dishes he makes which are invariably not reproducible as he often does not remember what all he has added, are incredibly tasty. We can give the credit to the genes as my grandma was a great cook, or as I like to believe a food lover cannot be a bad cook :) Now back to my story. In Bengal, there are only certain days when you can roast eggplants as it signifies "something". One such day, my mom fell sick, and the cook did not show up, so my dad had to take over the kitchen. Thus to add a twist in the usual taste he added some eggs and believe it is or not, it tasted so good that I have never made roasted eggplant without eggs ever again! Roasted Eggplant is made in various parts of India. But the recipes are different from one another thus tastes quite distinct as well. The original recipe in Bengal is made on a coal burner and slow-cooked on a very low heat to infuse the smokey flavor into the vegetable. Once roasted, you can remove the burnt skin and use the flesh, then mix with raw onion, chillis, and mustard oil, and enjoy with steamed rice.

Uncooked big eggplant

Eggplant slited and garlic slice inserted

Roasted Eggplant

Roasted Eggplant with Eggs In this recipe, I do not grill the eggplant on gas or on the BBQ grill. I cook it on the microwave. If I roast it on stovetop or grill I will have to peel off the skin. If I cook on microwave I can avoid that step. In case you want the smokey flavor, I will suggest the grilling it. You can take a steel/metal small bowl, one piece of charcoal from the grill, pour a few drops of ghee. Once you light the charcoal, place this bowl in the middle of the cooked dish and cover for 5 minutes. The dish will infuse in the smokey flavor as desired. I slit the eggplant in various spots and insert sliced garlic inside. This adds the garlicky flavor. The rest of the recipe is very simple, with very few ingredients. This dish pair up with Roti, or steamed rice very well. Read the full article