Three-seed potato salad

Three-seed potato salad

Anjum's Indian Vegetarian Feast
Emma Lee

This lovely dish is a fusion of a creamy American potato salad and the potato salad from India known as aloo chaat. Chaat masala is a blend of tangy spices and literally means ‘to lick’ (as in your fingers). It can be found in all Indian grocers, as well as online. You can leave it out if you don’t have it, the salad is still sublime and immensely moreish without overpowering the potatoes. Any waxy potatoes will work in this salad, so find out what is in season and use those as they will have the best flavour. The radishes add bite and crunch and their leaves have a lovely peppery flavour, but you can add any other vegetable you like; try finely sliced fennel, cucumbers, celery or even fine beans.


Quantity Ingredient

For the salad

Quantity Ingredient
500g new potatoes, washed well
salt, to taste
1/4 small red onion, very finely sliced
1-2 green chillies, deseeded and finely chopped, (optional)
1/2-3/4 teaspoon chaat masala, plus more to serve (optional, see recipe introduction)
3 large radishes with leaves, well washed and finely sliced
large handful coriander leaves, chopped

For the dressing

Quantity Ingredient
2 teaspoons lemon juice
4 tablespoons mayonnaise
2 rounded tablespoons sour cream
1 small-ish garlic clove, peeled and grated
1 1/2 tablespoons extra virgin olive oil
lots freshly ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds


  1. Place the potatoes in a large pot and cover with plenty of water, salt well and bring to the boil. Boil until the tip of a knife goes through them easily, around 15 minutes.
  2. Meanwhile, make the dressing. Whisk together the lemon juice, mayonnaise, sour cream, garlic and half the oil, then season to taste. Heat the remaining oil in a small saucepan, tilting it so the oil collects in one area. When hot, add the mustard and cumin seeds, following after a few seconds with the fennel seeds. Reduce the heat and cook for 10 seconds or until the popping dies down. Stir into the dressing.
  3. Drain the cooked potatoes and peel as soon as they are cool enough to handle; halve if small, or quarter larger ones. Stir into the dressing with the red onion, chillies and chaat masala, if using. The potatoes will absorb the dressing as they cool. Stir in the radishes and their leaves and the coriander just before serving. Taste and adjust the seasoning. Sprinkle with a little more chaat masala, if you like, then serve.
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