Indian Potato Salad

Indian Potato Salad
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 2:00 Total Time


Add all
  • 3

    medium Quebec potatoes

  • 2 Tbsp.
    (30 mL)

    colza oil

  • 2 tsp.
    (10 mL)

    mustard seeds

  • 2 tsp.
    (10 mL)

    cumin seeds

  • 6 Tbsp.
    (90 mL)

    minced onion

  • 1/2 tsp.
    (3 mL)

    small hot pepper

  • salt to taste

  • Fresh shopped coriander to taste

  • 1 cup
    (250 mL)

    plain yogurt 2%

  • 3 Tbsp.
    (45 mL)

    yellow mustard


Boil potatoes in salted water, drain and set aside to cool. Peel and cut into 1/2 in (1 cm) cubes.

Heat oil in a heavy-bottomed saucepan over high heat.

Add mustard seeds and cumin. When they start to crackle and pop, add minced onion then stir constantly while adding hot pepper, coriander and potatoes.

Stir potatoes frequently until coated in spices. Remove from heat and add salt. Pour yogurt and mustard into a bowl, add contents of saucepan and stir gently.

Refrigerate 1 hour before serving.

Source: Féd. producteurs de pommes de terre du Québec

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