Indian potato salad
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7 people made this
About this recipe:
Potato salad with a difference - subtle spices fused with potatoes, natural yoghurt, mint, parsley, mayonnaise, onion and cucumber. I serve this with a BBQ or grilled meats or with Lamb naan bread pizza.
1 large potato, peeled and cut into cubes
1/2 onion, finely chopped
1 heaping tablespoon chopped fresh mint
2 heaping tablespoons low fat natural yoghurt
2 heaping tablespoons reduced fat mayonnaise
1 teaspoon Madras curry powder
good pinch each garam masala, ground coriander and ground cumin
salt and pepper to taste
1/4 cucumber, sliced into half circles
1 tablespoon chopped fresh parsley
5 min › Cook:
20 min › Ready in:
Boil the potatoes in salted water until tender. Drain under cold water and allow to cool.
In a mixing bowl add the potatoes and all the other ingredients except for the cucumber and parsley.
Place into a serving bowl and arrange the cucumber slices around the edge. Scatter the parsley on top. Serving suggestion
Best served at room temperature. Can be made ahead in the day - but ensure it is brought to room temperature before serving.
This is a very tasty twist on the usual potato salad! Thank you!
- 28 Jun 2012
i don't eat mayo or have yoghurt in, so gonna try this with a couple of dollops of cream cheese instead, sometimes you have to use what you have in
- 22 Mar 2014
Really lovely even the kids ate it !
- 19 Jun 2013
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