While crispy potato snacks and spicy curries are staples in many households, creamy potato salad offers a surprisingly vibrant alternative. Chef Kunal Kapur shared a wholesome recipe that combines tender boiled potatoes with a velvety hung curd dressing and crisp seasonal produce. With its balance of tangy spices and cooling textures, this dish serves as a satisfying side or light midday meal for all ages.
Essential Ingredients For The Dish
The recipe requires a straightforward list of ingredients, organized into the potato base, dressing, and fresh mix-ins. For the foundation, you will need 500 grams of potatoes, 1 tablespoon of salt, and 1 teaspoon of lemon juice.
The signature rich dressing calls for the following items
- ¾ cup hung curd (thick strained yogurt)
- 2.5 tablespoons mustard paste
- 1 tablespoon mustard oil
- 1 teaspoon roasted and crushed cumin
- 1.5 teaspoons chaat masala
- 1 teaspoon lemon juice
- ½ teaspoon black salt
- 2 green chillies, chopped
- Regular salt to taste
To bring freshness and crunch to the salad, gather these vegetables and garnishes
- ½ cup chopped onions
- ½ cup chopped cucumber
- ½ chopped tomato
- ½ cup fresh pomegranate seeds
- Handful of chopped fresh mint leaves
- Handful of chopped fresh coriander leaves
- Regular and black salt to taste
Step-By-Step Preparation Guide
Making this salad takes very little time once the ingredients are prepped. Follow these three simple stages to assemble the dish
Cooking the potatoes: Begin by dicing 500 grams of potatoes into bite-sized cubes. Place them into a pot of boiling water seasoned with salt and cook until they become tender but hold their shape. Once boiled, drain the water completely and transfer the cooked potato cubes into a bowl to cool slightly.
Whipping the spiced dressing: Take a large mixing bowl and add the ¾ cup of hung curd. Incorporate 2.5 tablespoons of mustard paste, 1 tablespoon of mustard oil, roasted crushed cumin, chopped green chillies, lemon juice, chaat masala, black salt, and regular salt. Whisk the mixture thoroughly until it forms a smooth, cohesive, and creamy dressing.
Tossing and finishing: Add the cooled boiled potato pieces into the dressing bowl. Tip in the chopped onions, diced cucumber, tomatoes, sweet pomegranate arils, fresh mint, and coriander. Add a final pinch of salt and black salt according to your preference. Gently fold all the elements together until every potato cube and vegetable piece is evenly coated. Serve chilled or at room temperature for a refreshing culinary treat.
