Creamy Indian Potato Salad with Yogurt and Herbs (Aloo Raita)
15 minutes
729 reads
About Creamy Indian Potato Salad with Yogurt and Herbs (Aloo Raita)
Cool down with a burst of flavor! This vibrant Indian Potato Salad, also known as Aloo Raita, is a refreshing and flavorful side dish that's perfect for any occasion.Tender potatoes are enveloped in a creamy yogurt dressing, infused with fragrant herbs and a hint of spice. It's a healthy and satisfying salad that comes together quickly.Enjoy it as a light lunch, a cooling counterpoint to spicy curries, or a delightful addition to your next barbecue. You'll be hooked!
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
Potatoes
- 2 Potatoes peeled and chopped
Yogurt Dressing
Spices
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Oregano dried
- 1/4 tsp Chili Flakes red
- 1/4 tsp Pepper black, freshly cracked
Instructions
- Place the chopped potatoes in a pot and cover with cold water. Add a generous pinch of salt. Starting with cold water ensures even cooking.
- Bring the water to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are fork-tender but not mushy. Test by piercing with a fork; it should slide in easily but the potato should still hold its shape.
- While the potatoes are cooking, prepare the yogurt dressing. In a mixing bowl, combine the yogurt, chopped red chili, red onion, purple cabbage, cucumber, and cilantro.
- Once the potatoes are cooked, drain them well and let them cool slightly. It's important to drain thoroughly to prevent a watery salad.
- Add the slightly cooled potatoes to the yogurt mixture. Gently fold everything together.
- Season the salad with salt, dried oregano, red chili flakes, and black pepper. Mix well to combine.
- Taste and adjust seasonings as needed. For a richer flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended.
- Garnish with a sprinkle of extra cilantro, if desired. Serve chilled and enjoy!
Recipe Notes
Good To Know
- For a tangier flavor and extra creaminess, try using Greek yogurt or a mix of Greek yogurt and sour cream; this also helps the dressing cling better to the potatoes.
- To prevent the salad from becoming watery, allow the cooked potatoes to cool completely and dry off excess moisture before mixing with the yogurt dressing.
- For added color and crunch, fold in some finely chopped fresh herbs such as dill, chives, or parsley, and consider sprinkling pomegranate seeds on top just before serving.
- If preparing ahead, store the salad and dressing separately; toss together just before serving to maintain the potatoes’ texture and prevent the cabbage from bleeding color.
Expert Tips
- For a smoother dressing, blend the yogurt mixture until it reaches your desired consistency.
- Customize the salad with your favorite vegetables. Chopped celery, bell peppers, or red onion would be delicious additions.
- If you don't have fresh herbs, a pinch of dried dill or chives can be substituted.
Storage Instructions
- Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving.
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Recipe Nutrition
Calories: 58kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 1140mgFiber: 1gSugar: 3g
Akum Raj Jamir
Articles: 153
3 Comments
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Such an enticing dish! Thanks for the recipe.
This looks incredible! Thank you.
Absolutely fantastic! Thanks for the recipe.