Chaat-Inspired Potato Salad with Two Chutneys

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Yogurt-dressed baby potatoes with crisp pita chips, tomato, herbs and coriander-tamarind chutneys.

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Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Indian-inspired

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
½ teaspoon honey
¾ 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
½ cup coriander chutney
⅓ cup tamarind chutney

Get Recipe Ingredients

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.

Makes 4–6 servings; the serving adjustment starts at 6.

Add the pita chips close to serving for the best crunch.

Let us know how it was!