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Indian Potato Salad

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  • Prep 10 min
  • Total 60 min
  • Servings 4
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Break out of your same-old potato salad routine with this global-focused side dish.
By Cate O'Malley
Updated May 6, 2011


  • 3 lb potatoes, scrubbed, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 tablespoons mustard seed (brown or yellow)
  • 1 teaspoon kosher (coarse) salt
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1/2 cup plain low-fat yogurt
  • 1 cup fresh cilantro, chopped
  • Additional salt and pepper to taste


  • 1
    Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2
    Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
  • 3
    Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
  • 4
    In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Low-fat sour cream is an excellent substitute for the yogurt.
  • tip 2
    This dish also tastes delicious if you skip the yogurt ingredient, making it a great side dish to steak or roast chicken.


Nutrition Facts are not available for this recipe
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