Crunchy Indian potato salad recipe
This Indian-inspired potato salad has all you need to spice up your midweek meals. Charlotte potatoes are roasted in fragrant spices until gorgeously golden and mixed together with strips of juicy carrot, slices of cucumber and fresh rocket. Topping with shards of poppadom and a sweet-sharp mango dressing brings even more authentic flavour to this simple salad.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 251 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 800g Charlotte potatoes
- 1 tsp vegetable oil
- 1 tbsp butter
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ green chilli, finely chopped
- 100g rocket
- ½ cucumber, finely sliced
- 1 carrot, sliced into ribbons
- 4 tbsp mango chutney
- ½ lemon, juiced
- 1 tbsp chopped coriander
- 4 spring onions, trimmed and finely chopped
- 2 limes, 1 juiced and 1 cut into wedges
- 1 tsp toasted sesame seeds
- 2 poppadoms, crushed into pieces
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Shop ingredientsEach serving contains
- Energy
- 1060kJ 251.0kcal
- Fat
- 7g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 43.6gProtein 6.2gFibre 5.7g
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- Bring a large pan of salted water to the boil and cook the potatoes for 15 minutes. Once the potatoes are cooked, drain and allow to steam dry for 5 minutes.
- Meanwhile, heat the oil and butter in a large frying pan, then add the ground coriander, ground cumin and chilli and cook for 2-3 minutes or until fragrant. Add the drained potatoes and crush them gently to flatten. Cook the potatoes on a medium-high heat for 5 minutes, turning once until golden and crispy.
- Once the potatoes are cooked, stir through the coriander and spring onions and mix well to combine. Squeeze over the lime juice, mix the potatoes together with the rocket, cucumber and carrot, and sprinkle over the sesame seeds and poppadom pieces. Combine the mango chutney and lemon together in a bowl and drizzle over the salad. Serve with lime wedges on the side.
- See more Indian recipes
