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  • Prep-time: / Ready In:
  • Makes 8 cups

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!

Indian-Spiced Potato Salad in a blue bowl with metal serving spoon


  • 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


  1. 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.
  2. 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.

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(5 from 2 votes)
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Khrista2 months ago
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How is this making 8 cups with only two potatoes??

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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