Name: Indian-Spiced Potato Salad
Prep time: 25 min
Total time: 40 min
Ingredients: 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

Prep-time: 25 minutes / Ready In: 40 minutes
Makes 8 cups
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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, Jan 18, 2022

Ingredients

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

Instructions

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.

tags:

Indian

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8 Comments

Comments (8)

(4.86 from 7 votes)

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Janie9 months ago

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

Dee9 months ago

Will other potatoes work with this recipe as well?

Wendy11 months ago

This is simply delicious! Unique flavors. Easy recipe!

Kathy Mac Tavish11 months ago

This was delicious!

Barbara Porsch11 months ago

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.

Chalene11 months ago

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.

Khrista1 year ago

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

Sue B11 months ago

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.

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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 DarshanasKitchen.com and follow her on Instagram for more.

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