Samosa Potato Salad
This recipe for Indian Samosa Potato Salad is healing and comforting, whilst being fat-free, authentic, fresh, and full of good-for-you ingredients. Pair it with my green mint chutney for a burst of flavor.
Servings 4
Equipment
- 1 Steam basket
- 1 Large bowl
- Potato masher
Ingredients
- 4 - 6 Yukon Gold potatoes steamed but firm
- 1 red onion finely chopped
- 2 tsp ground cumin powder
- 2 tsp ground coriander powder
- ¼ tsp turmeric powder
- ½ tsp garlic powder
- ¼ tsp amchur dried mango powder
- ½ tsp chaat masala powder
- ¼ tsp kala namak black salt
- ½ tsp whole cumin seeds
- ¾ cup thawed organic green peas
- 4 - 6 tbsp
green mint chutney - ½ lemon juiced
- 2 tbsp cilantro chopped
Instructions
- You can make the mint chutney a day or two ahead if you like. It is also possible to make it fresh on the day you are cooking the samosa potatoes.
- Steam the potatoes but be careful not to over steam them so they are falling apart. For Yukon Golds, you need about 25 - 35 minutes to get steamed yet firm potatoes.
- Once the potatoes are steamed, let them cool and use a potato masher to mash them. You want them to still retain some of their solid texture.
- Then add in all the spices: cumin, coriander, turmeric, garlic, amchur, chaat masala, black salt, and the whole cumin seeds.
- Add in the peas.
- Then mix in 4 - 6 tbsp of the green mint chutney.
- Finish with lemon, chopped cilantro, and red onions.
