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 DarshanasKitchen.com and follow her on Instagram for more.see more from this author
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!
This was delicious!
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??
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.