Curried Potato Salad with Toasted Cumin Recipe | Vegetarian Times Skip to main content

Curried Potato Salad with Toasted Cumin

Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.



Ingredient Line: 
5 large red potatoes (2 lb.)
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2 Tbs. olive oil
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½ tsp. whole cumin seeds
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½ tsp. yellow mustard seeds
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2 cups nonfat Greek-style yogurt
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4 Tbs. 1% low-fat milk
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1 tsp. yellow curry powder
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1 red jalapeno chile, finely chopped, for garnish, optional


1. Place potatoes in large saucepan, and cover with water. Bring to a boil; reduce heat to medium-low; simmer 20 minutes, or until potatoes are just tender. Drain, and return to pan. Cover with kitchen towel, and let stand 20 minutes. Cool. Cut into ı/4-inch-thick slices.

2. Heat oil in skillet over medium heat. Add cumin and mustard seeds, and sauté 3 minutes, or until mustard seeds start to pop. Remove from heat.

3. Whisk together yogurt, milk, curry powder, and cumin seed mixture in large bowl. Add potatoes, and toss to coat. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Garnish with chopped jalapeños, if using.

Nutrition Information: 

8 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
21 g
<1 mg
323 mg
2 g
4 g
Serves 8

Comments on this Recipe

I felt like I was at a Brittish pub eating some take-off on their chips and curry... except it was fresh and healthy! Really like this stuff.

I like the spices but I think I'd prefer this if it had a mayo base instead. I also prob could have used more potatoes since my potato to topping ratio was quite low.

Indian households make their curries from scratch every day. They have itinerant spice dealers. Agree with maybe uping the cayenne with this recipe.