Layered salad

Layered salad is an ideal starter for a cocktail party and can also be eaten as a full dinner. This recipe is simple to make, healthy and tasty.

Ingredients
Boiled potatoes mashed (2-3 if making for family and about 7-8 for a party of 30 odd people)
Curds hung for 2 hours (You can use a packet low fat Greek yoghurt or Masti dahi as well)
Mayonnaise (Egg less mayo can be used if you do not  eat eggs)
Sweetcorn kernels boiled (Handful)
Onions (2 small or 1 large)
Peppers (1/4 of each)
Olives (To decorate)
Salt to taste
Oregano to taste
Red chilli powder to decorate

Method
to make the dip mix curd and mayo. Beat till thick and creamy. Put in the fridge. In a deep serving bowl make a layer of mashed potatoes. Coat a layer of curd and mayo. Put a layer of sweetcorn and onions. Add another layer of curd and mayo. Add the remaining vegetables except olives. Add a thick layer of curd and mayo mixture. Make a cross using red chili powder in such a way that 4 squares are formed. In each of the square put 3-4 olives each. Your delicious salad is ready. You can serve it immediately but if you are saving it for the later please refrigerate it else the curd will start losing water making your salad watery.

PS: This salad can be made and stored in the fridge for a maximum of 2 days. Always make sure to use hung curd while making the salad. Hang curd in a muslin cloth for 2 hours before making the salad. The salad should be stored in an air tight box. Do not deep freeze the salad as thawing it will ruin the taste. You can also experiment with other vegetables but avoid juicy vegetables like tomatoes. You can also add cilantro (dhaniya/corriander) and mint (pudina) in the salad as well as in serving.