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Spiced Potato Salad


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  • 2 pounds baby red potatoes (1 to 1 1/2 inches in diameter)
  • Coarse salt
  • 3/4 cup fresh or thawed frozen peas
  • 1/2 cup Indian simmer sauce, such as Maya Kaimal
  • 1/4 cup whole-fat plain yogurt
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 1/4 cup coarsely chopped fresh mint leaves


Servings 6


Step 1

Place potatoes in a large pot and cover with at least 2 inches of cold water. Bring to a boil over high heat and season generously with salt. Reduce heat and simmer until potatoes are tender and easily pierced with a knife, about 12 minutes. Transfer with a slotted spoon to a cutting board or plate; let cool. Add peas to simmering water and cook 1 minute. Drain and transfer to a bowl filled with ice water to stop cooking. Drain.

Whisk together simmer sauce and yogurt in a large bowl until thoroughly combined. Halve potatoes and add to yogurt mixture along with peas, stirring to combine. Refrigerate until chilled, at least 1 hour. Stir in herbs before serving.


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