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    Home » Recipes » Side Dish

    Masala Potato Salad

    Published: Jun 20, 2018 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 6 Comments

    Jump to Recipe Print Recipe
    Pin for potato salad.

    This potato salad combines a simple summer classic with Indian spices and a creamy cilantro cashew sauce, making it a delicious, plant-based side dish to take to your next summer barbeque.

    A bowl of Masala Potato Salad.

    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 with 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 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.

    Ingredients of masala potato salad.

    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.

    Dressing pouring into the salad.

    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!

    A bowl of Masala Potato Salad.

    More Indian Recipes

    • Kitchari Recipe
    • Cauliflower Tikka Masala
    • Aloo Tikki (Indian Potato Patties)
    • Indian Chana Masala (Chickpea Curry)
    • Indian Rice Pudding (Kheer)

    I hope you love this recipe as much as I do! Sign up for my email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook!

    A bowl of masala potato salad topped with fresh cilantro and a wedge of lemon

    Masala Potato Salad

    5 from 2 votes
    Print Pin Rate
    Prep time: 5 minutes minutes
    Cook time: 25 minutes minutes
    Total time: 30 minutes minutes
    Servings: 6
    Calories: 257kcal
    Author: Sapana Chandra
    This masala potato salad combines a simple summer classic with Indian spices and a creamy cilantro cashew sauce, making it a delicious plant-based side dish to take to your next summer barbeque.

    Ingredients

    • 3 medium Idaho® potatoes
    • 1 cup green peas, frozen
    • 1 cup cooked chickpeas
    • ¼ 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
    • ⅓ cup water
    • ½ jalapeno, seeded and chopped
    • 1 small lemon, juiced
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon ground paprika
    • ¼ teaspoon ground cumin powder
    • ¼ teaspoon ground coriander powder
    • ¼ teaspoon sea salt

    Instructions

    • 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.

    Nutrition

    Calories: 257kcal, Carbohydrates: 36g, Protein: 9g, Fat: 10g, Saturated Fat: 2g, Sodium: 185mg, Potassium: 733mg, Fiber: 5g, Sugar: 4g, Vitamin A: 418IU, Vitamin C: 28mg, Calcium: 44mg, Iron: 3mg
    Course: Side Dish
    Cuisine: Indian
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!

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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. jamie says

      January 16, 2020 at 6:43 pm

      so good5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        January 17, 2020 at 6:26 am

        So glad you enjoyed it, Jamie!

        Reply
    2. Sarah says

      August 26, 2019 at 11:14 am

      I tried this over the weekend for my summer BBQ and it was a HIT!! Thank you for making me look good!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        December 08, 2019 at 6:52 pm

        Thank you for sharing, Sarah! So glad you enjoyed it.

        Reply
    3. David says

      June 21, 2018 at 9:28 pm

      I am so excited to try this recipe, thanks for sharing Sapana!!!

      Reply
      • Sapana Chandra, MS, CHC says

        December 08, 2019 at 6:52 pm

        Hope you enjoyed it, David!

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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