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Indian Summer Potato Salad

Summer brings to mind outdoor picnics and gatherings, which are made even better with homemade potato salad, and one sure-fire way to spice things up is with Sukhi’s spices and chutneys.

We love new potatoes such as these Rose Finn Apple potatoes; use fingerlings or baby Yukon golds or whatever you might have in your garden or local market.

The Madras Vegetables Complete Spice Mix adds color and deep flavor with turmeric, red pepper, curry leaves, and black mustard.

Toss roasted potatoes with Sukhi’s spice mix and yogurt, add a squeeze of lemon juice and fresh cilantro.

Indian Summer Potato Salad

Sukhi's spice mixes and chutneys add spice and color to this roasted potato salad; serve warm or chilled with a crunch of sea salt and fresh cilantro for garnish.
Course Side Dish, Vegetarian
Cuisine Indian


  • 1 1/2 pounds new potatoes , such as fingerlings, Yukon gold or Rose Finn
  • olive oil
  • sea salt
  • 1 (.5-ounce) pack Sukhi's Madras Vegetable Complete Spice Mix
  • 3 to 4 tablespoons Sukhi's Carrot Pickle, Tomato Chutney, or Green Chili Chutney
  • 1/4 cup plain yogurt
  • juice of 1/2 lemon
  • 1/2 cup fresh chopped cilantro


  1. Preheat oven to 400°. Slice potatoes in half and drizzle with olive oil and sprinkle with sea salt. Roast for 25 minutes or until golden and tender when pierced with a fork.

  2. In a large bowl, combine spice mix, pickle or chutney, yogurt, lemon juice and cilantro together. Add warm potatoes and toss. Taste and add more lemon juice and salt, if needed.

  3. Serve warm or chilled with grilled fish, meat, or fried chicken. Serve with more chutney or pickle on the side.

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