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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.