This Indian potato salad is a simple alternative to the usual mayonnaise-based potato salad. Boiled potatoes are tossed with a tangy peanut tamarind dressing, sliced onion, roasted peanuts, and optional pomegranate seeds.
The salad dressing comes together in one bowl and does not need any cooking. Once the potatoes are ready, you can make the salad in about 10 minutes.
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Tangy Peanut Dressing Brings Every Bite Together
Most potato salads use mayonnaise or yogurt as the base for the dressing. This recipe uses roasted peanuts, tamarind paste, jaggery, and a few simple Indian spices instead.
The crushed peanuts give the dressing texture, while tamarind adds tang. A small amount of jaggery balances the sourness and gives the salad a chaat-style flavor.
If you enjoy the combination of peanuts and tamarind, try my peanut cucumber salad. It uses similar flavors with fresh cucumber as the base. Black salt is optional, but I recommend adding it if you have it. It gives the salad a more distinct chaat flavor.
You can find more simple ideas like this in my collection of Indian salad recipes.
Happy Cooking!
-Sravanthi
How to Make Indian Potato Salad with Peanut Tamarind Dressing
Step 1: Add the crushed roasted peanuts, tamarind paste, jaggery powder, red chili powder, roasted cumin powder, coriander powder, salt, turmeric powder, and black salt to a mixing bowl.
Step 2: Add 1 tablespoon of water. Stir until the jaggery and spices combine with the tamarind paste. Check the dressing consistency. Add the remaining tablespoon of water only as needed to make a thick, pourable dressing.
Step 3: Add the boiled potato cubes, sliced onion, and optional pomegranate seeds.
Step 4: Toss gently until the potatoes are evenly coated with the tamarind peanut dressing.
Step 5: Serve immediately for the freshest onion and peanut texture.
Serving Tips
At home, I usually serve this Indian potato salad as a quick side dish or a chaat-style afternoon snack. The sweet, tangy, and mildly spicy flavors also pair well with simple Indian meals.
- Serve it immediately as a quick snack or appetizer.
- Pair it with tandoori tofu tikka and Indian mint chutney for an easy appetizer platter.
- Serve it with Indian-spiced roasted tofu for a simple weekday lunch.
- Add warm roasted paneer cubes and sliced cucumber to make the meal more filling.
- Top the salad with Indian-spiced roasted chickpeas just before serving so they stay crisp.
- Serve it with pumpkin black bean patties and Indian spiced guacamole for a hearty snack plate.
- For meal prep: Boil the potatoes and prepare the dressing up to one day ahead. Store them separately and mix the salad shortly before serving so the onions and peanuts stay crisp.
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Recipe
Indian Potato Salad with Peanut Tamarind Dressing
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Ingredients
- 1½ cups potato boiled and cut into cubes
- ¼ cup onion sliced
- ¼ cup pomegranate seeds optional
- 2 tablespoons peanuts roasted and crushed coarsely
- 1 teaspoon tamarind paste
- 1 teaspoon jaggery powder or any sweetener of choice
- ¼ teaspoon red chili powder
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon coriander powder
- 1 tablespoon water to thin (used as needed)
- ⅛ teaspoon turmeric powder
- ⅛ teaspoon black salt this will make the salad taste like chaat and elevate the taste. Ignore if you do not have it.
- ¼ teaspoon salt as needed
Instructions
- Cool the potatoes: Start with boiled potato cubes that have cooled to room temperature. Cooled potatoes stay firm and are less likely to break while mixing.1½ cups potato
- Make the dressing: Add the tamarind paste, jaggery powder, crushed roasted peanuts, red chili powder, roasted cumin powder, coriander powder, salt, turmeric powder, and black salt to a mixing bowl.2 tablespoons peanuts, 1 tsp tamarind paste, 1 tsp jaggery powder , ¼ teaspoon red chili powder, ¼ teaspoon roasted cumin powder, ¼ teaspoon coriander powder, ⅛ tsp turmeric powder, ⅛ tsp black salt, ¼ tsp salt
- Adjust the consistency: Add 1 tablespoon of water and mix until you get a thick dressing. It should spread easily but should not be watery. Add the remaining water only if the dressing is too thick.1 tbsp water
- Add the potatoes and onion: Add the boiled potato cubes and sliced onion to the dressing. Fold everything together gently with a spoon so the potato pieces stay intact.1½ cups potato, ¼ cup onion
- Finish the salad: Add the pomegranate seeds, if using, and toss once more until evenly mixed.¼ cup pomegranate seeds
- Serve: Serve the salad soon after mixing so the onion and peanuts stay fresh and crunchy.
Notes
Tested Tips from My Kitchen
- Let the boiled potatoes cool completely before mixing. Cool cubes hold their shape during tossing.
- Start with 1 tablespoon of water. Tamarind paste varies in thickness, so the second tablespoon may not be necessary.
- Fold the salad gently instead of stirring it quickly.
- Black salt adds the familiar chaat-style flavor. The salad will still work when you leave it out.
- Keep the dressing and potatoes separate when preparing ahead. Toss them shortly before serving so the peanuts and onion retain their texture.
- The pomegranate seeds are optional, but they add a juicy contrast to the soft potatoes.
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Nutrition
If you find my kitchen-tested tips helpful, click the button to see more of my recipes first when you search on Google!
This Indian potato salad with peanut tamarind dressing is a quick side dish that I make when I want to use boiled potatoes differently. The tangy dressing, crunchy peanuts, and optional black salt give it a simple chaat-style flavor.
If you love Indian potato recipes, then try my saag aloo or aloo palak. Let me know in the comments if you make this salad and whether you added the black salt. Please leave a comment and let me know how you served it.
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