Creamy Chutney Potato Salad (Edit recipe)

Spicy, creamy and tangy cilantro chutney is the star of the show in this Indian fusion recipe. Full fat Greek yogurt is combined with green chilies, garlic, cumin powder, lemon juice, salt and pepper to make a creamy, thick chutney that is the perfect consistency and replacement for traditional mayo-based potato salads. The creamy chutney hugs fork tender Yukon gold potatoes. This recipe is spicy, creamy and so flavorful! Perfect for your summer cookouts.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	227
Fat:	0 g
Carbohydrates:	73 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	285 mg
Fiber:	6 g
Sugars:	4 g
Calculated per serving.

by Shivangi Rao

View original recipe

Serves: 4

Ingredients

3 lb Yukon Gold Potatoes, cut into 3/4 inch cubes (russet potatoes or red potatoes work too)
1 cup Creamy Cilantro Chutney / Avocado Chutney (click for recipe), or more to taste (see notes)
.5 Red Onion, finely chopped
.5 tsp Salt, (or more to taste)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dice your potatoes into 3/4 inch chunks.
Add potatoes to a large stockpot and immerse in salted water (about 1/2 tsp). Cook until the potatoes are fork tender (5-10 minutes).
Drain the potatoes in a colander, transfer to a large mixing bowl and let cool while you prepare the rest of the ingredients.
Meanwhile, make a cup of my creamy cilantro chutney and set aside.
Dice half a red onion and set aside.
Once potatoes are cool, mix in the chutney and red onions gently.
Serve with lemon wedges and extra sprigs of cilantro and enjoy!

Notes

When making the chutney to use in this recipe, make sure to use full fat Greek yogurt or full fat almond milk greek yogurt (if dairy free); use more than 1 cup as necessary to achieve balance in flavor and texture/creaminess.