Indian Potato Salad with Peanut Tamarind Dressing

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This Indian potato salad combines tender potatoes, sliced onion, pomegranate, and roasted peanuts with a sweet, tangy, chaat-style dressing.

Prep Time 10

Cook Time 10

Total Time 20

Servings

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

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.

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.