This simple recipe packs a flavorful punch. Tender potatoes are tossed with fresh cucumber and crunchy bell peppers for a hearty side dish that also makes a tasty grab-and-go lunch. Warming cumin, zesty lime juice, and spicy jalapeño are added to the mix to create an Indian-inspired experience that will tempt your taste buds for a second helping. Top it off with some extra cilantro, and enjoy!

By Darshana Thacker Wendel,


  • 2 large russet potatoes, cut into 1-inch cubes
  • 1½ cups coarsely chopped cucumber
  • 1½ cups chopped tomatoes
  • 1 cup coarsely chopped red bell pepper
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup lime juice
  • 1 tablespoon finely chopped fresh jalapeño
  • ½ teaspoon ground cumin
  • Sea salt, to taste


  • Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until potatoes are tender.
  • Place potatoes in a large bowl; cool completely. Add the remaining ingredients; gently stir to mix. Cover and chill until ready to serve or up to 24 hours.

Comments (8)

(5 from 7 votes)

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Darshana’s recipes never disappoint! It is tangy and fresh and full of flavor. It will be in my regular rotation.


Will other potatoes work with this recipe as well?


This is simply delicious! Unique flavors. Easy recipe!

Kathy Mac Tavish

This was delicious!

Barbara Porsch

I have become a fan of Indian food lately because so much is easily adapated to WFPB. This potato salad sounds great, but I might add more onion and some celery. I love the crunch.


I have fixed this potato salad a couple of times for get-togethers. It has been a hit! The second time I made it, I used a lot more cumin than was called for and I liked it even better. Definitely a keeper.


How is this making 8 cups with only two potatoes??

Sue B

You are adding 4 1/2 cups of veggies (pepper, cucumber, onion, tomatoes) and since the 2 Large russet potatoes are being cut into 1-inch cubes that would be the remaining 3 1/2 cups.

About the Author

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About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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