Indian Potato & Egg Salad Recipe – Curry Powder & Chaat Masala

Last Updated on 2 months by Neha Deshmukh

Indian Potato & Egg Salad Recipe – Curry Powder & Chaat Masala

Hey everyone! I’m so excited to share this recipe with you – it’s a little twist on a classic potato salad, packed with Indian flavors that just sing. I first made this for a potluck and it was a huge hit, everyone asking for the recipe! It’s become a regular in my kitchen, especially during warmer months. It’s the perfect side dish, and honestly, sometimes I just eat it as a light lunch. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your grandma’s potato salad (though, with all due respect to grandmas!). We’re taking creamy, comforting potatoes and eggs and giving them a vibrant makeover with warm curry powder, tangy tamarind, and the delightful zing of chaat masala. It’s a beautiful blend of familiar comfort and exciting new flavors. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up this delicious Indian-inspired salad:

• 2 lbs (900g) yellow flesh potatoes
• 3 eggs
• ½ cup (120ml) mayonnaise
• ¼ cup (60ml) full fat Greek yoghurt
• 4 tsp curry powder
• ¼ tsp chaat masala
• ¼ tsp mustard powder
• ¼ tsp black pepper
• 1 tsp tamarind paste
• ½ tsp kosher salt
• 1 tbsp white vinegar
• 1 tbsp lemon juice
• 1 tbsp yellow mustard
• ½ red onion
• 1 tbsp chives
• Fried shallots, for garnish

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavor:

• Curry Powder: This is where you can really play around. Different brands and blends have different levels of heat and spice. I like to use a Madras curry powder for a bit of a kick, but feel free to use your favorite!
• Chaat Masala: This is a must for that authentic Indian flavor. It’s a tangy, savory spice blend that adds so much complexity. You can find it at most Indian grocery stores, and increasingly in larger supermarkets.
• Tamarind Paste: Don’t skip this! It adds a lovely sourness that balances the richness of the mayo and yogurt. It’s available in most Asian grocery stores, or online.
• Greek Yoghurt: I prefer full-fat Greek yoghurt for its creaminess, but you can use low-fat if you prefer. It adds a lovely tang and cuts through the richness. In some regions of India, people use dahi (traditional yogurt) which has a slightly different tang – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Boil the Eggs: Place your eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then turn off the heat, cover, and let them sit for about 10 minutes. Pop them into an ice bath to cool quickly, then peel.
2. Cook the Potatoes: While the eggs are boiling, boil your potatoes in salted water until they’re tender – you should be able to easily pierce them with a fork. Drain them, let them cool slightly, peel, and dice them into 1-inch (2.5cm) cubes.
3. Season the Potatoes: In a bowl, whisk together the vinegar, lemon juice, and mustard. Toss the warm potatoes with this mixture and a pinch of salt. This helps them absorb all that lovely flavor! Then, pop them in the fridge for at least an hour to chill.
4. Make the Dressing: In a separate bowl, combine the mayonnaise, Greek yogurt, curry powder, chaat masala, mustard powder, black pepper, tamarind paste, and salt. Give it a good whisk until everything is nicely combined.
5. Assemble the Salad: Once the potatoes are chilled, fold in the chopped eggs, finely chopped red onion, and chives into the dressing. Give it a gentle mix, being careful not to mash the potatoes.
6. Garnish & Chill: Transfer the salad to a serving dish and garnish generously with fried shallots. Then, chill for at least 30 minutes before serving – this allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Salting the potato water is key – it seasons the potatoes from the inside out.
• Letting the potatoes chill before adding the dressing helps them absorb the flavors better.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to make this salad your own? Here are a few ideas:

• Vegan Adaptation: Swap the mayonnaise for vegan mayo and the Greek yogurt for a plant-based yogurt alternative.
• Gluten-Free: This recipe is naturally gluten-free, but double-check the labels of your curry powder and chaat masala to ensure they haven’t been processed with gluten.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili to the dressing for extra heat. My friend, Priya, loves to add a little chili garlic sauce!
• Picnic/Potluck Adaptation: If you’re taking this to a picnic or potluck, hold off on adding the fried shallots until just before serving to keep them crispy.

Serving Suggestions

This Indian potato and egg salad is fantastic as a side dish with grilled chicken, fish, or lamb. It’s also delicious served with naan bread or roti. I love it alongside a simple cucumber raita for a complete Indian-inspired meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad may become slightly softer over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• What kind of potatoes work best for this salad? Yukon Gold or red potatoes are great choices because they hold their shape well after boiling.
• Can I make this salad ahead of time? Yes, you can! In fact, it tastes even better after the flavors have had a chance to meld together. Just make sure to store it in an airtight container in the refrigerator.
• What is chaat masala and where can I find it? Chaat masala is a tangy, savory spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores and increasingly in larger supermarkets.
• Can I use a different type of yogurt? Sure! You can use plain yogurt, but Greek yogurt adds a nice creaminess.
• How can I adjust the tanginess of the salad? Add more or less lemon juice or tamarind paste to adjust the tanginess to your liking.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!