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photo by Kavita Sanwal
Recipe by Kavita Sanwal
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Take a pressure cooker, add the potato as whole pieces with two cups of water, a handful of rosemary, garlic cloves and lemon. Boil until you get two whistles from the pressure cooker.
Let it cool down a bit and then drain the water. Set it aside to cool for some more time, until it is convenient for you to peel the potatoes, Peel the potatoes and cut them into chunks.
Transfer the potatoes into to a salad bowl. Mix them with half a cup of mayonnaise, two teaspoons of dijon mustard, mango pulp and fresh basil leaves.
Add salt and pepper and give it a good mix. Cover the salad bowl with a plastic wrap and let it sit in the fridge for about 25 minutes before serving.