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Spiced Potato And Kidney Beans Salad ( Achari Aloo Salad)

5 from 2 votes

A vegan 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 !
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Recipe CategoryVegetarian
Served AsBrunch, Lunch
Servings 2


  • 2 cup 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
  • a few drops of pickle oil optional
  • fresh cilantro for garnishing


  • Boil the potatoes. Peel while they are still warm and cut each one into two halves.
  • Take all the ingredients including the still warm potatoes in a big mixing bowl. Toss them together .
  • Let it sit for 15-20 mins for the flavours to come together. Garnish with chopped cilantro .
  • Serve at room temperature.


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

Please appreciate the author by voting!

5 from 2 votes

Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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