Turmeric Potato Salad
Updated October 10, 2023
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 pounds small, yellow-fleshed potatoes
Salt and pepper
2 garlic cloves, smashed to a paste or grated
3 tablespoons lime juice or white wine vinegar
1 teaspoon ground turmeric
1 teaspoon Dijon mustard
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pint cherry tomatoes, halved
Cilantro sprigs, thinly sliced scallions, thinly sliced Fresno and serrano chiles, for garnish
Lettuce leaves, for serving
Nutritional analysis per serving (6 servings)
31 grams carbs; 204 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 538 milligrams sodium; 4 grams protein; 3 grams sugar
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 by
Preparation
- 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
Comments
Wonderful recipe! I made with double the dressing and everyone raved.
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.
Yeah, skip it if turmeric isn’t your thing.
This was absolutely delicious. Made as written using lime as acid. Not only was it easy, it looked like sunshine. Curry vibes without the curry, so pairs well with multiple national flavors.
I agree about the addition of honey to smooth out the turmeric but I used maple syrup because it dissolves more easily. Also, a tablespoon of Worcestershire. Neither addition is enough to stand out but enough to mellow the other flavors.
Made as per recipe. I think it's best as a warm salad. Would pair nicely with BBQ sausages.