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Achari Aloo Salad ( Indian Potato Salad)

Achari Aloo Salad ( Indian Potato Salad)
Achari Aloo Salad ( Indian Potato Salad)
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Brunch , Lunch
About this Recipe

A potato salad with some protein and veggies is the right choice for one's lunch/brunch, especially on those lazy days. But unlike other countries, one does not find a salad that can be truly labelled as Indian. So, I decided to make one on my own. But what flavour could encompass the entire width and breadth of a country that is better known for it's diversity ? Of course, the humble 'achar' or pickle. Though pickles from various regions make use of different ingredients, there are a few basic ingredients that are quite common. And using these very ingredients that are common to every Indian kitchen, I mustered up a yummy and filling bowl of potato salad !

Ingredients & Quantity
  • 2 cups of boiled baby potatoes
  • 1 cup boiled kidney beans (rajma)
  • 1 cup of chopped veggies (tomato and cucumber)
  • 1 small red onion (chopped into thin long pieces, optional )
  • 1 tsp lemon juice (use more if required)
  • 1 tsp mustard oil
  • 1/6 tsp mustard powder
  • a pinch of fennel powder
  • a pinch of roasted fenugreek powder
  • 1/4 tsp chili powder ( use a little hot unless you like it really spicy )
  • salt to taste
  • a few drops of pickle oil ( optional )
  • fresh cilantro for garnishing
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How to cook?
  1. Peel the potatoes and cut each one into two halves.
  2. Take all the ingredients (except salt) in a big mixing bowl. Toss them together .
  3. Let it sit for 15-20 mins for the flavours to come together. Season with the salt and garnish with chopped cilantro .
  4. Serve at room temperature.

Though baby potatoes or new potaoes are the best, one can also try this recipe with sweet potatoes :) 

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