Nepalese Potato Salad

Potato salads are a favorite that often appear on our tables, and because potatoes are one of the most versatile of all vegetables, it is fun to experiment with a variety of flavors and combinations. Inspired by Raghavan's Iyer's excellent and creative all things potato book, Smashed, Mashed, Boiled, and Baked--and Fried, Too!, I made this Nepalese-style variation for a quick lunch solution.

Dressed with yogurt, with a bit of bitterness from fenugreek seeds, and a hint of warming heat from cayenne, cumin and mustard, and mixed with some red onion and fresh herbs, this salad is easy to make but with a medley of unique flavors that won't fail to impress the palate.

Nepalese Potato Salad

Recipe by Lisa Turner
Adapted from Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes
Cuisine: Nepalese
Published on November 2, 2026

Simple refreshing and zesty potato salad dressed with yogurt and warming fried seeds and spices

Preparation: 20 minutes
Cooking time: 13 minutes

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Ingredients:

1 1/2 lbs (675 g) fingerling or baby potatoes
1/2 cup frozen or fresh green peas
1/2 red onion, finely chopped
2 tablespoons olive oil
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 teaspoon fenugreek seeds
1/2 teaspoon ground cayenne
1/2 teaspoon ground turmeric
1/2 teaspoon mustard powder
1 1/4 cup plain full fat yogurt, whisked
1 1/4 teaspoons sea salt
1/2 cup fresh parsley or cilantro, trimmed and chopped

Instructions:

Wash the potatoes and cut into 1-inch pieces. Transfer to a large saucepan and cover with cold water. Bring to a boil, lower the heat to medium-low, and cook until fork tender, about 12 minutes (take care not to overcook as you want the potatoes to remain firm). Scoop the potatoes out with a slotted spoon and transfer to a large bowl.
Toss the peas into the potato cooking water and simmer for a few minutes. Drain, shake off excess water, and transfer to the bowl with the potatoes. Stir in the onion.
In a small saucepan, heat the oil over medium-high heat. When hot, add the coriander seeds, cumin seeds, and fenugreek seeds, and cook for 1 minute. Remove the pan from the heat and stir in the cayenne, turmeric, and mustard powder. Strain the oil into the bowl with the potatoes, and then transfer the seeds to a spice grinder. Grind to a powder and add this to the potatoes.
Add the yogurt, salt, and parsley or cilantro. Stir well to combine. Serve at room temperature or slightly chilled.

Makes 4 to 6 servings