epicurious
Chaat-Style Potato Salad
Expect an explosion of flavor in this potato salad inspired by the sweet-salty Indian snack.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Carefully add 2 lb. baby Yukon Gold potatoes to a large pot of boiling, very generously salted (use more than you think) water and cook until fork-tender, 15–⏱️ 20 minutes. Drain potatoes and let cool.
. baby Yukon Gold potatoes2 lb
2
Meanwhile, mix 1 cup plain whole-milk yogurt, 2 Tbsp. fresh lemon juice, ½ tsp. honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. chaat masala in a large bowl to combine.
plain whole-milk yogurt1 cup. fresh lemon juice2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Cut potatoes in half and place in bowl with yogurt dressing. Add 2 cups crushed pita chips and toss to coat potatoes and chips; season with more salt if needed.
crushed pita chips, divided3 cups
4
Transfer potato salad to a platter just before serving. Top with 1 medium tomato, cut into ¼" pieces, 1 small red onion, thinly sliced, 1 cup coarsely chopped cilantro, and remaining 1 cup crushed pita chips; drizzle ½ cup coriander chutney and ⅓ cup tamarind chutney over and sprinkle with more chaat masala if desired. Do ahead: Potatoes can be boiled and dressing can be made 3 days ahead. Transfer potatoes to an airtight container and chill. Cover and chill dressing. Salad (without toppings) can be made ⏱️ 3 hours ahead; cover and chill.
medium tomato, cut into ¼" pieces1coarsely chopped cilantro1 cupcrushed pita chips, divided3 cups
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