Turmeric Potato Salad
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds small, yellow-fleshed potatoes
- Salt and pepper
- 2garlic cloves, smashed to a paste or grated
- 3tablespoons lime juice or white wine vinegar
- 1teaspoon ground turmeric
- 1teaspoon Dijon mustard
- 3tablespoons plus 1 teaspoon extra-virgin olive oil
- 1teaspoon mustard seeds
- 1teaspoon cumin seeds
- 1pint 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)
204 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 538 milligrams sodium
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.
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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.
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.
Made as the recipe is written, choosing lime juice for acid option. It was a hit! Also easy to scale down or up. The low serving bowl specification in the recipe is a good one for how good this looks when fully prepared. We didn't use lettuce leaves to wrap but served it as side to lamb skewers. That it can be served room temp makes it a good buffet or take along option. This will be a keep to repeat recipe.
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