Potato Salad, South Indian Style

Potato Salad, South Indian Style

Difficulty Level


  • 1 pound potatoes
  • salt to taste
  • 1 1/2 cup plain yogurt
  • 2 teaspoons oil
  • 1 tsp black mustard seed
  • 1 tsp cumin seed
  • 1 tsp black gram dal (urad dal), washed
  • 1 tsp Bengal gram dal (chana dal), washed
  • 1 red chilli, halved
  • 1/4 tsp asafoetida
  • a few curry leaves


Peel and dice 1 lb of potatoes (Yellow Finn or Yukon Gold are best). Boil until barely tender. Drain, sprinkle with salt and set aside to cool. Heat 2 tsps oil in heavy frying pan or skillet. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chilli, asafoetida powder, and a few curry leaves. When the mustard seeds splutter, add the diced potato and toss together until potato pieces are coated. Add a few drops of water and cover for a couple of minutes. Transfer to large bowl and let cool completely. Add the well-mixed yogurt and blend thoroughly. Serve cold or at room temperature.

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