Indian Potato Salad

  • prep time5 min
  • total time 25 min
  • serves 4

Try Bal Arneson's flavourful potato salad with a blend of spices and a hint of grape seed oil.

75 Ratings
Directions for: Indian Potato Salad


3 Tbsp grape seed oil

½ cup chopped red onion

1 Tbsp chopped garlic

1 chopped tomato

1 tsp turmeric

1 tsp brown mustard seeds

pinch cumin seeds

3 Tbsp dried curry leaves

½ tsp cardamom seeds

pinch of salt

1 lb(s) baby red potatoes, washed and cut into quarters

1 cup sour cream

1 cup water


1. Heat oil in a large skillet over medium-high heat and add garlic and onion. Cook for 2 to 3 minutes, add chopped tomato and stir. Cook for 30 seconds and add turmeric, mustard seeds, cumin seeds, curry leaves, cardamom seeds, salt and pepper. Add potatoes and stir. Add sour cream, water, stir and bring to a boil for 15 minutes, until potatoes are cooked through. They are done when the sauce has thickened and potatoes are tender.

See more: Quick and Easy, Summer, Potatoes, Salad

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