Indian🥬 Vegetables

Yogurt Potato Salad

Name: Yogurt Potato Salad
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g baby new potatoes; 1 tsp black mustard seeds; 10 curry leaves; ½ tsp chili powder; 150 g Greek yogurt; ~2-3 cups salad leaves such as rocket or mixed leaves; 2 tbsp oil such as olive or mustard oil; ~1 tsp salt

⏱ 35 min🍽 Serves 4

A simple Indian-style yogurt potato salad with just five main ingredients. Cooked new potatoes are cooled, then combined with a tempering of mustard seeds and curry leaves in yogurt, served on a bed of fresh salad leaves. Light, refreshing and perfect for summer entertaining.

Adapted from a video by Food with Chetna

Must try POTATO SALAD - just 5 ingredients needed!

Watch on YouTube

Ingredients

baby new potatoes500 g
black mustard seeds1 tsp
curry leavesto 20 leaves10
chili powder½ tsp
Greek yogurt150 g
salad leaves such as rocket or mixed leaves~2-3 cupsest.
oil such as olive or mustard oilfor tempering the mustard seeds and curry leaves2 tbsp
saltto taste~1 tspest.

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Cut the baby new potatoes in half or into similar-sized pieces to ensure even cooking.
2
Transfer the potatoes to a pot of water and bring to a boil. Cook for about 6–7 minutes until they are tender, depending on size.
3
Drain and allow the potatoes to cool completely.
4
Heat 2 tablespoons of oil in a pan, add the black mustard seeds, and let them pop until fragrant.
5
Add 10–20 curry leaves, half a teaspoon of chili powder, and salt to taste. Remove from heat.
6
Pour the tempering mixture into the Greek yogurt and mix well.
7
Add the cooled potatoes to the yogurt mixture and toss well to combine.
8
Arrange fresh salad leaves on a plate as a bed, top with the potato salad, and optionally garnish with extra curry leaves.

Yogurt Potato Salad

Ingredients

Steps

More like this