Spicy and healthy potato salad.
This is an idea for a potato salad I’ve been toying with making for some time. Growing up in the heat of California, cold potato salad is a lot more popular than it is here in the UK.
This one is a lot better for you than the potato salads I made as a kid that were full of mayonnaise. With this one, I substituted Greek yogurt for the mayo and also spiced it up a bit. As much as I do love mayonnaise, I hate the calories and it wasn’t missed. That said, if you aren’t sure or don’t care, use mayonnaise.
Tempering the mustard and cumin seeds.
Onions cooked until translucent and soft with the spices.
I used baby gem potatoes from Sainsbury’s which were perfect. You can’t beat a good baby gem this time of year! Not only do they taste great but they also don’t need to be peeled. I don’t know about you but for me that is a big bonus.
It is important to boil the potatoes until they are very soft. No one likes biting into a hard potato. Other than that, there is very little that can go wrong with this one. This recipe is so easy to make and is the ideal side dish for the summer barbecue.
Spice onions added to the cooked gem potatoes.
The rest of the ingredients added.
All stirred up and ready to serve.
Indian Potato Salad Recipe
Ingredients
- 1 kilo Sainesbury's Gem new potatoes - roughly cut
- 2 tablespoons rapeseed oil
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1/2 onion - roughly chopped
- 1/2 teaspoon turmeric
- 1 teaspoon grainy mustard
- 250ml (1 cup) whisked plain Greek yogurt
- 5 spring onions - thinly sliced
- 1 green chilli - finely chopped
- Juice of one lemon (optional)
- Salt and freshly ground pepper to taste
- Fresh coriander to garnish
- 1/2 teaspoon paprika to garnish
Instructions
- Boil the potatoes until fall apart tender. Transfer to a bowl to cool.
- When ready to prepare the salad, heat the rapeseed oil over high heat in a large frying pan. When the oil is visibly hot but not smoking, toss in the mustard seeds. When they begin to pop, turn down the heat to medium high and add the cumin seeds. Let the spices temper in the oil for about 30 seconds.
- Add the chopped onion and turmeric and fry until the onion is translucent and soft.
- Pour this over the gem potatoes, stir well and let everything cool down.
- When cool, add the spring onions, finely chopped chilli, the whisked yogurt and lemon juice if using.
- Stir well and season with salt and pepper to taste.
- Garnish with fresh coriander and the paprika and allow to cool in the fridge for an hour or more.
Sainsbury’s Gem baby new potatoes
Disclaimer: I was paid by Sainsbury’s to develop this recipe using their Gem new potatoes. This product is exceptional!