Friday, 18 June 2010

Kartopili Nigvzit: Potato Salad with Walnuts

This is how I like to make the Georgian dish, Kartopili Nigvzit. Feel free to substitute coriander for parsley, dill or a mix of all three. You could also use red wine vinegar instead of white wine vinegar.



Kartopili Nigvzit: Potato Salad with Walnuts
serves 2-3 as a side

500g potatoes, peeled, cubed
1 L red onion, chopped
1/3 cup walnuts
2-3 cloves garlic
1/2 bunch coriander leaves, finely chopped
1-2 tbsp/20-40ml white wine vinegar, or to taste

Boil potatoes until tender.
Meanwhile, sauté onions in a little oil until soft.
Process or grind walnuts, garlic together.
Add coriander, vinegar to garlic & walnuts.
Stir well.
Add onion. Stir well.
Add drained potatoes to a large bowl.
Add garlic, walnut, onion, coriander, vinegar mix.
Stir really well.
Potatoes will start to break up.
Check for seasonings.
Serve garnished with coriander or parsley leaves.

2 comments:

  1. I have not heard of this dish, so Thank you so much for sharing. The sun is starting to shine here, so it is salad eating weather. This would be appreciated. I've never had walnuts in potato salad, so would like to try this.

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  2. Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living's Perfect Potato Salad Contest! It looks delicious!

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