Turmeric Potato Salad
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2pounds small, yellow-fleshed potatoes
- Salt and pepper
- 2garlic cloves, smashed to a paste or grated
- 3tablespoons lime juice or white wine vinegar
- 1teaspoon ground turmeric
- 1teaspoon Dijon mustard
- 3tablespoons plus 1 teaspoon extra-virgin olive oil
- 1teaspoon mustard seeds
- 1teaspoon cumin seeds
- 1pint cherry tomatoes, halved
- Cilantro sprigs, thinly sliced scallions, thinly sliced Fresno and serrano chiles, for garnish
- Lettuce leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
204 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium pot over high heat, boil skin-on potatoes in salted water until just done, about 15 minutes, then drain in a colander and allow to cool.
- Step 2
As potatoes cook, stir together garlic, lime juice, turmeric and Dijon mustard in a small bowl. Whisk in 3 tablespoons olive oil, and season with salt and pepper. Taste and adjust seasoning.
- Step 3
Once potatoes are cool enough to handle, cut potatoes into halves or quarters. Place in a low serving bowl. Pour dressing over potatoes and toss very gently to keep from them breaking.
- Step 4
Heat remaining 1 teaspoon olive oil in a very small skillet over medium heat. Add mustard seeds and cumin seeds. When seeds are fragrant and begin to pop, tip them onto potatoes, then toss lightly to distribute.
- Step 5
Top salad with cherry tomatoes, cilantro, scallions and sliced chiles. Serve with crisp lettuce leaves.
Private Notes
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Cooking Notes
LynnM
Wonderful recipe! I made with double the dressing and everyone raved.
Stew
The dressing was a little too acidic for my taste, so I added about 1 tbsp of honey to balance it out. I took this to a potluck and brought none home, so I think it was a hit.
Rose K.
Yeah, skip it if turmeric isn’t your thing.
ThreeCats
@I'll Pass on the Mustard, there are enough strong flavors in this dressing to, in fact, pass on the mustard without ill effects. I have yet to make this but think the turmeric, garlic, lime or vinegar, plus toasted seeds more than make up for leaving out the mustard. This seems like a very customizable recipe, don't like turmeric, leave it out, like celery, capers or olives, add one or all. Many recipes are easily adjusted to personal tastes, without completely departing from the original.
SteveC
Yes, try one of the many, many recipes for mayonnaise-based potato salad. You may find a variation you like.
Steve
I included the chili slices and scallion in the tadka to take the edge off and give the oil a little more savory flavor.
LW
Not sure what the tomatoes add other than color, as they’re not really incorporated. If I made again I would try adding roasted red pepper instead for color as the flavor would likely compliment better.
Samten
I don’t understand why the potatoes are boiled whole and then cooled and cubed. It is easier and works just as well to cube the potatoes before boiling them.
Anne
Outstanding. Did not have cumin seed so added a pinch of ground cumin to dressing. Davis Tanis does not disappoint. Made with the paprika pork chops that he paired this recipe with. Husband said it was one of the best meals I’ve made.
Pilar
Fantastic, very well received. Loved it.
tmiller
I added maple syrup to the dressing to balance the lime. I also added a season salt blend. I thought it was very flavorful and enjoyed the flavor burst from the toasted seeds!
Leonie B
Invariably delicious. I cut the unpeeled potatoes into bitesized pieces before I boil them, and add the dressing, plus scallions and chilis after they have just been drained and are still hot. This way, the dressing is absorbed into the potatoes. I add the rest of the i dressings, when the potatoes are cool. The tomatoes add a lovely juicy counterpart to the texture of the potatoes and the crunch of the seeds, particularly the mustard seeds, is the proverbial cherry on the top!
CarolB
Delicious, easy, nicely spiced potato salad. Pressure cooked 1/2ed small potatoes for 5 minutes while preparing dressing. Omitted tomatoes as out of them. Mustard and cumin seeds added a nice touch. Served over lettuce with Melissa Clark's sheet pan chicken thighs with spicy corn. Delicious meal!
Laurie
Incredible. Fresh, savory yet light, made with in season cherry tomatoes and lime, the tadka and cilantro are a must—put a little away for myself the next day, so good. Have made 2x to rave reviews. Served with carnitas and fresh slaw with lime, thank you!!!
Anne
Outstanding. Did not have cumin seed so added a pinch of ground cumin to dressing. Davis Tanis does not disappoint. Made with the paprika pork chops that he paired this recipe with. Husband said it was one of the best meals I’ve made.
christielindsey
This is a really good and different potato salad. It has strong Indian flavors, almost like lime pickle, which we love. It isn’t regular mayonnaise-y American potato salad. If you don’t like Indian food this might not be for you. The combination, with the added tomatoes, makes it! I do agree it could use more dressing because it soaks in. We love Indian spices and might double the cumin and mustard seeds also next time. It was still great just using the provided recipe. We will make it again.
Samten
I don’t understand why the potatoes are boiled whole and then cooled and cubed. It is easier and works just as well to cube the potatoes before boiling them.
Nancy
The theory is that boiling potatoes in their skin and peeling after they cook stops them from becoming waterlogged and mealy.
Katherine
I didn't want to wait for the potatoes to cool, so I shocked them in an ice bath after they were done, and then let them drain. Great combination of flavors in this, don't skip that Fresno pepper, although next time I think I'd chop it rather than just slice it.
GinaB
My family loved this potato salad. It’s a wonderful recipe! Made it a written. Will definitely make again.
Laurie
Incredible, can’t stop eating it. Light, fresh, bursting with flavor. Had at a friend’s dinner party then made 2 days later. Def use lime and cilantro, and make early enough to let sit for awhile to meld and deepen. Used 1/2 a jalapeño for heat. The tadka of mustard and cumin seeds is a must. Keeps for days—if there is any left over.
Heidi
Fabulous! No changes, all my guests loved it. Perfect for a vegan option.
David R
Don't skip the chili. I thought I had chilies on hand, but I did not. It was tasty but was missing the heat.
Susan Sater
Excellent--a perfect side for the pork in the "3 Easy Pieces" article. But will be making this salad for other menus as well. The dressing is delicious, really liked the lime with it. The drizzle of popping mustard seed and cumin add a wonderful taste highlight, don't skip it.
Jo Ann
Did anyone try using those mini-potatoes that seem to be very popular right now? Or did you use small regular Yukon Golds?
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