Make Ahead

Indian-spiced potato salad

May 27, 2010
4 Ratings
  • Serves 4
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

What You'll Need
  • 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
  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

See what other Food52ers are saying.

I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

0 Reviews