Potato Salad
A vibrant Indian-style potato salad with tender boiled potatoes tossed in a spiced yogurt dressing, fresh herbs, and crunchy vegetables. Cool, creamy, and perfect as a side dish for any meal.
For 4 servings
- prep · ~20 min
Boil the potatoes.
1.Place 500g potatoes in a pot and add water until fully submerged.2.Bring to a boil over medium-high heat.3.Simmer until fork-tender, about 15-20 minutes.TIPStart checking at 12 minutes — overcooked potatoes get mushy and fall apart when folding. - prep · ~5 min
Cool, peel, and chop the potatoes.
1.Drain the hot water and run cold water over the potatoes until cool enough to handle.2.Peel the skins off and dice potatoes into bite-sized cubes.TIPCooling completely before mixing prevents the yogurt from curdling. - mix · ~2 min
Make the yogurt dressing.
In a large mixing bowl, whisk the yogurt until smooth. Add roasted cumin powder, chaat masala, red chili powder, black salt, regular salt, and lemon juice. Mix well.
- mix · ~3 min
Combine all ingredients.
1.Add the chopped potatoes, onion, tomato, green chili, and chopped coriander leaves to the dressing.2.Fold gently until the potatoes are evenly coated with the spiced yogurt.3.Taste and adjust seasoning if needed.TIPFold, don't stir — aggressive mixing will break the potatoes and make the salad pasty. - rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld together.
TIPPotato salad tastes even better after an hour of chilling. Make it ahead if you can. - garnish
Garnish with extra coriander and a pinch of chaat masala before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Start checking potato doneness at 12 minutes to avoid mushy cubes.
- 2Cool potatoes completely before mixing to prevent yogurt from curdling.
- 3Fold the dressing into potatoes gently with a spatula to keep chunks intact.
- 4For best flavor, let the salad chill for at least 1 hour before serving.
- 5Use thin-skinned or new potatoes so peeling is easier after boiling.
- 6Adjust green chili amount based on your heat preference — start with half.
Adapt it for your goals.
Vegan
Swap plain yogurt with thick coconut yogurt or a cashew-based yogurt. The creaminess remains, and it adds a subtle sweetness that pairs well with the chaat masala.
extra crunchyExtra crunchy
Add 2 tablespoons of finely chopped bell peppers, 1 grated carrot, and 2 tablespoons of pomegranate arils for more texture, color, and a burst of sweetness.
high proteinHigh-protein
Mix in 1/2 cup of boiled chickpeas or paneer cubes. This turns the side dish into a more filling lunch bowl while keeping the Indian flavor profile intact.
low oilLow-oil
This recipe already uses no oil, but ensure your yogurt is low-fat or Greek-style nonfat to reduce calories. The spices and lemon juice provide enough punch without any fat.
Why this is on our healthy list.
Gut-Friendly Probiotics
The plain yogurt provides live cultures that support digestion and a healthy gut microbiome.
Rich in Potassium
Potatoes with skin on are a good source of potassium, which helps regulate blood pressure and muscle function.
Antioxidant from Spices
Cumin, black salt, and chili powder contain antioxidant compounds that may help reduce inflammation in the body.
Low in Saturated Fat
Without any added oil or butter, this salad is a heart-friendly choice compared to mayonnaise-based potato salads.
Frequently asked questions
Yes, but make sure they are at room temperature or colder. Warm potatoes will thin the yogurt dressing and make the salad runny.
