Salads · Side Dishes
Chaat-Inspired Potato Salad with Two Chutneys
- Serves
- 6 servings
Bring it to the table
About this recipe.
Yogurt-dressed baby potatoes with crisp pita chips, tomato, herbs and coriander-tamarind chutneys.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 lb baby Yukon Gold potatoes
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more for boiling water)
- 1 cup plain whole-milk yogurt
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon honey
- 3/4 teaspoon chaat masala (plus more to finish if desired)
- 3 cups crushed pita chips (divided)
- 1 medium tomato (cut into 1/4-inch pieces)
- 1 small red onion (thinly sliced)
- 1 cup chopped cilantro
- 1/2 cup coriander chutney
- 1/3 cup tamarind chutney
Cool the potatoes before dressing
Let the potatoes cool so the yogurt coating stays creamy. Keep the last portion of pita chips for the top.
At the table
Serve on a wide platter with both chutneys visible over the potatoes and toppings.
The cooking plan
How to make Chaat-Inspired Potato Salad with Two Chutneys.
Cook the potatoes in boiling salted water for 15–20 minutes, until fork-tender. Drain and let cool.
Mix the yogurt, lemon juice, honey, measured salt and chaat masala in a large bowl.
Halve the cooled potatoes and toss with the dressing and 2 cups pita chips. Taste and adjust salt.
Just before serving, transfer to a platter. Add the tomato, onion, cilantro and remaining cup pita chips. Drizzle with both chutneys and add a little more chaat masala if desired.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Chaat-Inspired Potato Salad with Two Chutneys
Ingredients
Instructions
- Cook the potatoes in boiling salted water for 15–20 minutes, until fork-tender. Drain and let cool.
- Mix the yogurt, lemon juice, honey, measured salt and chaat masala in a large bowl.
- Halve the cooled potatoes and toss with the dressing and 2 cups pita chips. Taste and adjust salt.
- Just before serving, transfer to a platter. Add the tomato, onion, cilantro and remaining cup pita chips. Drizzle with both chutneys and add a little more chaat masala if desired.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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