This potato salad combines a simple summer classic with Indian spices and a creamy cilantro cashew sauce, making it a delicious and healthy plant-based side dish to take to your next summer barbeque.
This blog post was created in partnership with Idaho Potato Commission. As always, all opinions expressed are unbiased and my own.
Speaking from personal experience, I’ve always had a hard time finding something to eat at most barbeques I’ve ever been to (imagine a vegetarian going to a barbeque, especially in Kansas — you get the picture!). These days, I make sure to bring along some veggie burgers, plenty of fresh fruits and vegetables, and at least one delicious side. One of my favorites is a mouthwatering potato salad.
Potato Salads + Indian Flavors
Summer and potato salads go hand-in-hand and this side dish is the perfect plant-based alternative at any fun barbeque you have planned this season! Tossed in a creamy cashew sauce, this potato salad is delicious, healthy, and packed with flavor.
Potatoes and Indian food seem to go hand-in-hand, from aloo gobi to aloo matar sabji (aloo means “potato” in Hindi), I decided to combine a classic American side dish with Indian flavors to make this unique combination. Using a blend of turmeric, coriander, cumin, and paprika, the results were delicious.
A Dairy-Free Potato Salad
Also, if you’re sensitive to dairy or follow a primarily plant-based diet, this recipe is for you! No mayo was used in the making of this dish. Instead of using mayo, I made a creamy sauce using a cashew base to create a plant-based alternative.
If you have a high-speed blender, you don’t need to worry about soaking the cashews. However, if you have a traditional blender, I’d recommend soaking them for about 30 minutes before draining and prepping your sauce. This will result in a smoother and creamier sauce.
My favorite part of this dish is just how easy it is to make this potato salad. It’s perfect for that neighborhood block party, a summer barbeque, or just a perfect week-night go-to staple. And personally, I think it tastes even better after sitting in the fridge for a day since it allows the flavors to infuse with the potatoes, making it a perfect dish to take leftovers to work the next day — that is, if you have any left!
I hope you find this quick potato salad recipe useful. If you make it, I’d love to hear what you think! Just tag your photos to #realandvibrant on Instagram or tag me on Stories! There’s truly nothing that inspires me more than seeing you guys trying out the recipes I post.
Masala Potato Salad
- 3 medium-sized Idaho® potatoes
- 1 cup green peas, frozen
- 1 cup cooked chickpeas
- 1/4 cup diced red onion
- 1 clove garlic, minced
Cilantro Cashew Sauce
- 1 cup fresh cilantro, roughly chopped
- 1 cup cashews, soaked for 30 minutes and rinsed
- 1/3 cup water
- 1/2 jalapeno, seeded and chopped
- 1 small lemon, juiced
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground cumin powder
- 1/4 teaspoon ground coriander powder
- 1/4 teaspoon sea salt
- Bring a large pot of water to a boil. Add the potatoes and let them for about 15 minutes until they are cooked through. Use a fork or toothpick to test. Remove the potatoes from the water and let them cool down.
- While the potatoes cook, bring a second pot of water to a boil. Blanch the green peas for about one minute, drain and transfer to an ice water bath for 15 seconds. Remove from the water and drain.
- Once the potatoes are cooled, carefully peel them. Dice the potatoes and add them to a large bowl. Combine with the chickpeas, green peas, red onion, and garlic.
- Prepare the sauce. In a blender, combine the cilantro, cashews, water, jalapeno, lemon juice, turmeric, paprika, cumin, coriander, and sea salt. Blend until smooth and creamy.
- Drizzle the sauce over the potato mixture and mix gently until the ingredients are all coated with sauce. Garnish with additional cilantro and serve.