Potato salad

Ready for a potato salad that is in harmony with a yogic diet? Try this version of the classic Russian salad 'olivie', only adopted for a vegetarian diet.  I first tried it at a cafe in Kazakhstan run by the local Hare Krishna community, and experimented with the ingredients until I settled upon what is now this standard dish that I serve to guests.  The salad makes a terrific side dish, or can even be paired with black bread for a stand-alone meal. It's easy to make and great any time of the year!
 
Ingredients: 
 
2 medium potatoes, peeled, boiled and finely chopped
1 medium sized carrot, peeled, boiled and finely chopped
1 small can of corn
1 small can or half a package of frozen green peas
2 pickles, finely chopped
2 large tablespoons of Greek or Turkish yoghurt
100 grams of paneer cheese (available at Indian grocery stores), cubed into small pieces
Dash of lemon juice and dash of apple cider vinegar
2 spoonfuls chopped dill
 
Spices:
 
Pinch of asafetida (optional, omit to stay gluten-free)
1/4 teaspoon turmeric
Salt and pepper to taste
 
Method:
 
Put all of the finely chopped vegetables into a large mixing bowl, and add yoghurt, cheese, and spices.  Mix well and add the dash of lemon juice and apple cider vinegar.  Add the dill and mix again.  This recipe makes enough for 5-6 people as a side dish.  Keeps well in the fridge for 2-3 days, and tastes even better after chilled in the fridge for several hours!
 
About the author:

Stanley Currier is an international education specialist, and has studied and worked in Kazakhstan, Tajikistan, Russia, Japan and Lithuania. Outside of work he volunteers with the Children of the Ganges, an NGO serving underprivileged children of Rishikesh, India. For more vegan and vegetarian recipes, check out his page Vegetaristan.  {https://www.facebook.com/vegetaristan/}