Gujarti Style Roasted Potato Salad
Submitted by Corinne
Gujarati-style roasted potato salad with toasted mustard seeds, cumin, lemon juice, and pistachio garnish. An Indian-spiced twist on potato salad that’s warm, vibrant, and completely mayo-free.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis Gujarati-style potato salad is a world away from the creamy, mayo-heavy version you’d find at a picnic. Roasted new potatoes with paprika get tossed with julienned carrots, parsley, and a warm dressing built around toasted mustard and cumin seeds, olive oil, stock, and lemon juice. Pistachios scattered on top add color and crunch.
The tadka-style dressing is where the Gujarati character comes through. Mustard seeds hit a hot dry pan and start popping and spluttering, releasing their sharp, pungent flavor. Cumin seeds follow for just a few seconds of toasting. That hot, fragrant spice mixture gets whisked with oil, stock, and lemon juice into a warm vinaigrette that soaks into the potatoes.
Roasting the potatoes instead of boiling them adds a caramelized sweetness and golden edges that hold up better in a salad. Boiled potatoes absorb too much water and fall apart; roasted potatoes keep their shape and add texture.
Chef Tips
- Cover the pan when the mustard seeds start popping. They jump out of the pan aggressively.
- Toast the cumin seeds for only a few seconds after the mustard seeds. Cumin burns fast and turns bitter.
- Toss the dressing with the potatoes while they’re still warm. Warm potatoes absorb the dressing much better than cold.
- This works well as both a warm side dish and at room temperature for a buffet.
Variations
- Add diced mango or pomegranate seeds for a sweet, fruity contrast.
- Use sweet potatoes instead of new potatoes for a different flavor and vibrant orange color.
- Stir in a handful of fresh cilantro for a more traditional Indian herb finish.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Spray a baking dish with oil and spread potatoes in a single layer.
Spray potatoes with oil and sprinkle with paprika.
Bake until pale gold and just cooked, 35 to 40 minutes.
Scrape into a mixing bowl; fold in carrots and parsley.
Preheat a pan over moderately high heat.
Add mustard seeds, cover and cook until they begin to splutter.
Add cumin seeds and cook gently for a few seconds.
Remove pan from heat and add olive oil, stock and juice, whisk to mix.
Pour over vegetables, season and toss to mix.
Garnisnh with pistachios.
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