Indian Style Potato Salad
ID: 3c44eb7e...
A refreshing Indian-style twist on the classic potato salad, featuring a creamy hung curd and tangy mustard paste dressing instead of mayonnaise. Packed with fresh herbs, crunchy vegetables, spices, and sweet pomegranate seeds, it's the perfect side dish or snack.
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🍳 Cooking Flow
Cut potatoes into bite-sized pieces and boil them in water with salt and lemon juice until tender but firm. → Drain the potatoes and let them cool down to room temperature on a flat plate. → Whisk together hung curd, mustard paste, lemon juice, spices, and raw mustard oil to make the dressing. → Gently toss the cooled potatoes, chopped vegetables, herbs, and pomegranate seeds into the dressing. → Garnish with mint and serve.
Cooking Steps
Brief Cooking Order
Cut potatoes into bite-sized pieces and boil them in water with salt and lemon juice until tender but firm. → Drain the potatoes and let them cool down to room temperature on a flat plate. → Whisk together hung curd, mustard paste, lemon juice, spices, and raw mustard oil to make the dressing. → Gently toss the cooled potatoes, chopped vegetables, herbs, and pomegranate seeds into the dressing. → Garnish with mint and serve.
Introduction
A refreshing Indian-style twist on the classic potato salad, featuring a creamy hung curd and tangy mustard paste dressing instead of mayonnaise. Packed with fresh herbs, crunchy vegetables, spices, and sweet pomegranate seeds, it's the perfect side dish or snack.
Step 1
Peel the raw potatoes and cut them into equal, bite-sized chunks.
Step 2
Add the potato chunks to a pot of cold water and turn on the heat.
Step 3
Add 1 tbsp of salt and the juice of 1/2 a lemon to the water.
Step 4
While the potatoes boil, finely chop the cucumber, onion, tomatoes, mint, and coriander leaves.
Step 5
Check the potatoes with a fork to ensure they are fully cooked but still hold their shape.
Ingredients List
Important Notes
Adding lemon juice to the boiling water helps the potatoes keep their firm edges so they don't break during mixing.
Do not refrigerate the boiled potatoes to cool them down; let them cool naturally on a flat plate so they stay dry and retain a better texture.
Raw mustard oil is optional, but it provides a unique, traditional pungent kick that elevates the potato flavors.
Ensure all vegetables are chopped smaller than the potato chunks so the potatoes remain the main star of the salad.
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