Best 2 Indian Potato Salad Recipes

Indian potato salad, a delectable blend of flavors and textures, is a dish that captivates the senses and delights the palate. Its origins trace back to the vibrant streets of India, where it has become an integral part of culinary traditions. This vegan-friendly salad showcases the versatility of the potato, transformed into a flavorful masterpiece through a careful selection of ingredients and a harmonious fusion of spices. Get ready to embark on a culinary journey as we unveil the secrets of crafting the perfect Indian potato salad, promising an explosion of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

INDIAN CHICKPEA POTATO SALAD

INDIAN CHICKPEA POTATO SALAD image

Categories Salad Bean Potato Side Fourth of July Picnic Vegetarian Buffet Summer Vegan

Yield 4

Number Of Ingredients 13

Ingredients

1 15oz can chickpeas, drained
3 cups diced cooked potato (3 cups)
1 large cucumber, diced (1.5 cups)
1/2 cup chopped tomatoes
1 cup coconut or plain yogurt (soy yogurt for vegan)
1 lime, juiced
1 teaspoon salt
1.5 teaspoons cumin
1 teaspoon coriander
1 clove garlic, pressed
1 teaspoon cayenne
1/2 teaspoon dry mustard
1/4 cup chopped cilantro

Steps:

Combine chickpeas, potato, cucumber, tomatoes in a large bowl. In a smaller bowl, combine yogurt, lime juice, garlic and spices to make dressing. Pour enough dressing over veggies to coat. Chill. Sprinkle with coriander just before serving.

INDIAN POTATO SALAD

Indian Potato Salad image

I found this recipe in a cookbook called, "Potatoes", and decided to make it since I love many simplie variations of potato salads. This potato salad taste best if prepared the night before since it allows for the flavors to permeate throughout the salad, and it has a nice fruity taste after it has been refrigerated for a couple...

Provided by Robin DuPree

Categories Potato Salads

Time 45m

Number Of Ingredients 12

Ingredients

5 c mealy potatoes, diced
2 3/4 oz small broccoli florets
1 small mango, diced
4 scallions, sliced
salt and pepper
DRESSING
1/2 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp mango chutney
3/4 c lowfat unsweetened yogurt
1 tsp chopped fresh ginger root
2 Tbsp chopped fresh cilantro

Steps:

1. Cook the potatoes in a pan of boiling water for at least 10 minutes, or until tender when poked with a knife. Drain and clean the potatoes. Place them in a mixing bowl.
2. Meanwhile, blanch the broccoli florets in a seperate pan of boiling water for at least 2 minutes. Drain the broccoli, chop, and place into the bowl of diced potatoes.
3. After the potatoes and broccoli florets have cooled, add the diced mango and scallions to the mixture. Season to taste with salt and pepper.
4. In a seperate small bowl, mix the ingredients for the salad dressing.
5. Spoon the dressing into the potatoe mixture while being careful not to break up the potatoes.
6. Serve the salad immediately while accompanied by Naan bread.

Tips:

Choose the right potatoes: Waxy potatoes like Yukon Gold, Red Bliss, or fingerlings are best for salads as they hold their shape well and don't get mushy.
Boil the potatoes until they are tender but still slightly firm. Overcooked potatoes will become too soft and fall apart.
Cool the potatoes completely before adding them to the salad. This will help prevent the salad from becoming watery.
Use a light hand with the mayonnaise. Too much mayonnaise can make the salad heavy and greasy.
Add your favorite vegetables and herbs to customize the salad. Some popular additions include celery, onion, hard-boiled eggs, bacon, and dill.
Season the salad to taste with salt, pepper, and other spices.
Serve the salad immediately or chill it for later. Indian potato salad is best served slightly chilled.

Conclusion:

Indian potato salad is a delicious and versatile side dish that can be served at any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a new potato salad recipe, give this one a try. You won't be disappointed!