Indian-Style Dill and Turmeric Potato Salad
This vibrant Indian-style potato salad blends tender boiled potatoes with the earthy warmth of turmeric, the bright herbal notes of fresh dill, and a gentle heat from chili flakes. A drizzle of olive oil ties everything together, while a pinch of salt enhances the natural flavors without overpowering them. The result is a dish that’s creamy yet light, with a fragrant aroma and a satisfying balance of textures. Worth making for its bold, unexpected twist on a classic side dish.
Ingredients
- of chilli flakes1.0 pinch
- dill1.0 cup
- garlic2.0 cloves
- olive oil4.0 servings
- potatoes4.0 large
- salt4.0 servings
- turmeric powder0.5 teaspoon
Nutrition
Directions
- 1
Boil 4 large potatoes in salted water until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into bite-sized cubes.
- 2
In a small pan, heat 2 tablespoons olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- 3
Add 0.5 teaspoon turmeric powder and 1 pinch of chilli flakes to the pan. Stir for 10 seconds, then remove from heat.
- 4
In a large bowl, combine the potato cubes with the turmeric-garlic oil mixture. Toss gently to coat evenly.
- 5
Finely chop 1 cup fresh dill leaves. Add the dill to the potatoes and mix well.
- 6
Season with salt to taste. Drizzle with additional olive oil if desired.
- 7
Serve warm or at room temperature. Garnish with extra dill sprigs if preferred.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!