Warm Indian-Spiced Potato Salad

Side Dishes

Warm Indian-Spiced Potato Salad

You’ll be hard-pressed to find a more intriguing warm potato salad, and with only five ingredients, too! The combination of yellow mustard seeds, red pepper, cilantro, and ginger packs a punch that is unexpected yet so refreshing.


4 to 6 servings

Total Time

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Five-Minute Morning Prep

Peel and mince ginger. Cover and refrigerate. Cut potatoes in half and place in a large saucepan covered with cold water by 1 inch. Cover and refrigerate.

Test Kitchen Tip

Toasting any sort of nut or seed in a dry skillet is the best way to intensify its flavor. Mustard seeds are unique in that they can taste like popcorn ever so slightly.


Bring potatoes and cold water to cover by 1 inch to a boil over high heat, in a large saucepan. Reduce heat to medium-low. Cook until potatoes are tender but still hold their shape, 8 to 10 minutes. Drain well.

Place mustard seeds in a small skillet; cook over medium-high heat, shaking pan frequently, until seeds begin to darken and pop, about 1½ minutes. Sprinkle over potatoes.

Add olive oil to skillet. Add ginger; cook over medium heat until fragrant, about 2 minutes. Pour over potatoes. Add cilantro, red pepper, and ½ teaspoon kosher salt, tossing to coat. Serve immediately.

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