An easy, vibrant, and healthier Indian-inspired yogurt potato salad mixed through with colorful, crunchy vegetables. It has more protein and you won’t miss the egg or mayo. Perfect for your next picnic!
Peel and cut the potatoes into 3/4 to 1-inch cubes (2 to 2.5 cm). Place in a saucepan with c cups of water, vinegar, salt, sugar, and potatoes. Bring to a boil, then turn the heat to medium or the heat that keeps the water at a good simmer. Cook until tender stirring occasionally. This will take about 10 to 16 minutes.
MAKE THE DRESSING
While the potatoes are cooking, prep the vegetables. Mix together all the dressing ingredients except the mustard seeds and set aside. The vinegar and lime juice will help mellow out the garlic, onion, and scallions while resting. See the Notes below if you don't like raw red onions.
Toast the mustard seeds: Heat a skillet over medium heat until hot. Add the mustard seeds and toast for 2 to 3 minutes, stirring constantly until fragrant and lightly browned. Remove from the heat as soon as they start to pop. They burn easily so immediately transfer to a dish to stop them from cooking. Spice
Drain the potatoes and thoroughly mix into the sauce ingredients.
Taste for salt (I always need more), pepper, acid (lime, lemon juice, or vinegar), and sugar. Chill for at least an hour, but ideally overnight to allow the dressing to absorb into potatoes. TIP: The sauce may seem a bit loose before chilling, but it will continue to be absorbed into the potatoes.
SERVE AND STORE
Yogurt potato salad will keep well in an airtight container in the refrigerator for up to 4 days. Serve at room temperature or chilled with your favorite garnishes. Please see more ideas in the notes below. This salad does not freeze well.
Mustard seeds: The darker the mustard the more flavor and zing they have. Try to find either the black or brown ones, but yellow will do in a pinch.
Taking the bite out of onions:
Start the recipe by allowing the minced onions to marinate in the vinegar.
Simmer the red onion for a minute in boiling water and then follow the recipe.
Increase the scallions and skip the red onion altogether.
Chili flakes: 1/2 teaspoon Indian, Korean (gochagaru), Japanese (togarashi), or Italian chili flakes.
Big pinch of cayenne
Finely chopped fresh green chilis
Other optional add-Ins:
Protein: 1/4 cup crumbled paneer, feta, firm tofu, sausage, or cubed pancetta or ham
Lentils: Chickpeas or any of your favorite lentils cooked
Vegetables: Corn, chives, zucchini, peas, cabbage, celery, or some minced green chili.
Spices and flavorings: Some nigella seeds (kalonji) or a couple of teaspoons of a spice mix of your choice. Also, consider your favorite pickle chopped up.
To make this yogurt potato salad vegan, use a vegan yogurt and mayonnaise.
PLEASE NOTE: The nutrition values don't include the vinegar, salt, and sugar in the potato water as most of that is drained off.