Potato Salad With Indian Spices
A vibrant potato salad infused with Indian spices, fresh herbs, and zesty lime, perfect for summer gatherings or as a flavorful side dish.
Ingredients
- 2 1/2 lb. large potatoes ⓘ
- 1 tsp. salt ⓘ
- 1 medium sweet potato
- 1 1/2 tsp. cumin seed ⓘ
- 2 Tbsp. fresh chopped dill
- 2 Tbsp. fresh chopped spearmint ⓘ
- 1 Tbsp. fresh lime juice ⓘ
- 1 1/2 tsp. finely grated fresh ginger
- 1 jalapeno chile, minced ⓘ
- 1 garlic clove, minced ⓘ
- 1 tsp. mustard ⓘ
- 1 tsp. finely grated lime zest ⓘ
- 1/2 cup mayonnaise ⓘ
- 1/2 cup buttermilk ⓘ
- 3/4 tsp. freshly ground pepper ⓘ
- 1 medium onion, finely chopped ⓘ
- 6 radishes, cut into thin sticks ⓘ
Instructions
- In a large saucepan, cover the potatoes with cold water.
- Add salt and bring to a boil over high heat.
- Add the sweet potato and reduce heat; simmer until all potatoes are tender, about 20 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, combine mayonnaise, buttermilk, lime juice, lime zest, ginger, jalapeno, garlic, mustard, salt, and pepper.
- Add the cooked potatoes, onion, radishes, dill, and spearmint to the dressing.
- Gently toss to coat all ingredients evenly.
- Serve immediately or chilled.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for buttermilk. If you prefer a milder flavor, remove the seeds from the jalapeno before mincing. Consider adding a pinch of turmeric for color and additional health benefits. Fresh herbs are essential; if unavailable, use dried dill and mint sparingly, but fresh is best for this Indian-inspired salad.
Serving Suggestions
This potato salad pairs beautifully with Vegetable Samosa or Indian Jumanas, offering a refreshing contrast to spicy dishes. Serve it alongside grilled meats or as part of a larger spread featuring other Indian recipes. Garnish with additional fresh herbs for a vibrant presentation, and enjoy it at summer picnics or potlucks.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. If it thickens, stir in a bit of buttermilk or mayonnaise before serving. To reheat, gently warm in the microwave, but remember that this dish is best enjoyed chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad With Indian Spices contains roughly 1917 calories, with 31g protein, 255g carbohydrates, and 89g fat. It is an excellent source of iron (187% of the Daily Value), dietary fiber (110% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 2525mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
Yes, you can use waxy potatoes like red or yellow potatoes for a different texture. Just ensure they are cooked until tender but not mushy, as this will help them hold their shape in the salad.
Is this potato salad suitable for a vegan diet?
To make this potato salad vegan, substitute the mayonnaise and buttermilk with plant-based alternatives such as vegan mayonnaise and almond milk or a dairy-free yogurt. This will maintain the creaminess while keeping it suitable for vegan diets.
How can I spice it up further?
If you want to add more heat, consider including diced green chilies or a dash of chili powder to the dressing. Additionally, a sprinkle of garam masala can enhance the flavor profile, making it even more aromatic and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).