Bollywood Potato Salad Pink Potato Salad
Take your taste buds on a colorful, flavor-packed journey with Bollywood Potato Salad, a stunning pink potato salad that blends the earthy richness of baby potatoes with the vibrant zest of Indian spices. Infused with grated beetroot for an eye-catching hue, this dish combines creamy yogurt, tangy mayonnaise, and a fragrant mix of cumin, coriander, and turmeric for a bold and tantalizing dressing. A hint of ginger garlic paste and a kick from optional green chili elevate it to a whole new level of deliciousness. Finished with crisp red onion, fresh cilantro, and a splash of lemon juice, this chilled salad is perfect as a side dish for summer gatherings, picnics, or any occasion that calls for a fusion of flavor and flair. Easy to prepare and irresistibly vibrant, this Bollywood-inspired twist on classic potato salad is your new go-to for crowd-pleasing wow factor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Baby potatoes
- 1 small (approx. 100 grams) Beetroot
- 150 grams Plain yogurt
- 2 tablespoons Mayonnaise
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ginger garlic paste
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro leaves
- 1 small (finely chopped, optional) Green chili
- 1 tablespoon Lemon juice
- 1 small (finely diced) Red onion
- 1 teaspoon Vegetable oil
Instructions
Wash the baby potatoes and place them in a pot. Cover with water and add a pinch of salt. Boil for 15-20 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
While the potatoes are boiling, peel and grate the beetroot. Set it aside.
Heat 1 teaspoon of vegetable oil in a small pan over medium heat. Add the ground cumin, ground coriander, turmeric powder, and ginger garlic paste. Sauté for about 30 seconds until fragrant, then remove from heat.
In a mixing bowl, combine the plain yogurt, mayonnaise, sautéed spice mixture, salt, lemon juice, and grated beetroot. Mix until well combined, creating a vibrant pink dressing.
Once the potatoes have cooled, cut them into halves (or quarters if they are larger). Add the potatoes to the bowl with the dressing and gently toss to coat them evenly.
Fold in the finely chopped red onion, fresh cilantro leaves, and green chili (if using). Taste and adjust salt or lemon juice as needed.
Cover the bowl and chill the salad in the fridge for at least 30 minutes to allow the flavors to meld.
Serve the Bollywood Potato Salad cold, garnished with additional cilantro leaves if desired. Enjoy!
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 26.8 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 447 mg | 34% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3238 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
