Make Ahead

Indian-spiced potato salad

May 27, 2010
Author Notes

I rarely go to lunch in my company's restaurant but a few weeks ago when they had the pleasure of my company, and me theirs, I enjoyed some delicious roast potatoes, flavoured with curry and other Indian spices. Since then I've been raring to recreate something it is. BTW it is great with rice as well! - KitchenButterfly —Kitchen Butterfly

Test Kitchen Notes

This potato salad has it all: looks, flavor and personality. The pinch of turmeric makes the potatoes a subtle backdrop for the colorful palette of fresh vegetables and herbs in the dish. Sautéing the spices in butter before adding them to the warm potatoes intensifies their impact. And I’d be remiss if I did not point out the cilantro-mint-yogurt dressing as a killer condiment that can be served with this salad and a whole host of grilled items this summer. - cheese1227 —The Editors

  • Serves 4
  • Indian-spiced potato salad
  • 600g waxy potatoes, peeled and left whole
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon cumin seeds, just crushed
  • 1 heaped teaspoon mustard seeds
  • Pinch of tumeric powder
  • 1 tablespoon white wine vinegar
  • 1 cup mixed vegetables (carrots, corn, peas), cooked
  • Salt and pepper, to season
  • 1 spring onion, sliced (both white and green)
  • 1/4 cup flaked almonds, toasted
  • 1/4 cup raisins
  • Coriander-mint dressing (recipe below)
  • Coriander leaves, to serve
  • Coriander-mint dressing
  • 4 tablespoons natural yogurt (I used Turkish yogurt, similar to Greek yogurt)
  • 50 g fresh coriander leaves, washed
  • 25 g fresh mint leaves, washed
  • 1 - 2 garlic cloves, without skin
  • 1 small green chili pepper
  • 1 teaspoon sugar
  • Salt, to taste
In This Recipe
  1. Indian-spiced potato salad
  2. Put potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil and then turn down heat to simmer.
  3. While potatoes boil, heat butter in a small pan and put in the crushed cumin and mustard seeds. Let heat up slowly, till mustard seeds start to fizzle and pop. Remove from heat, add a pinch of turmeric powder and the white wine vinegar, stir well. Set aside
  4. Test potatoes for doneness, using a sharp knife. When cooked, strain off water and cut the potatoes into smaller pieces, while hot. Pour over the butter and vinegar mixture and the cooked vegetables and gently toss to combine. Check and adjust seasoning.
  5. Just before serving, top salad with flaked almonds, raisins, spring onions and coriander leaves. (Note that my husband enjoyed his with some iceberg lettuce.). Serve with the coriander-mint dressing.
  1. Coriander-mint dressing
  2. Place all ingredients in a blender or food processor and blend till smooth
  3. Refrigerate till ready to serve

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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!