Years ago a friend made something like this Tandoori Potato Salad recipe, and I was an immediate fan. This exotic combination of flavors works beautifully together, with just the right sweetness from the red potatoes and spice from the Tandoori paste. Now I’ve made it my own, having figured out my own Tandoori Potato Salad recipe that I’m happy to share.
The ingredients needed to make my Tandoori Potato Salad recipe are pretty simple.Tandoori Potato Salad Recipe
Personally, I have always loved potato salad all kinds of ways. I like the traditional kind my mom made, with mayo, mustard, celery and black olives. I also make a tangy dill and sour cream potato salad concoction that always turns out well. This Tandoori Potato Salad Recipe is my favorite, however. The tandoori gives it a little kick that is a perfect accompaniment to a summer BBQ.
Baby red potatoes work best for this Tandoori Potato Salad recipe.Tandoori Potato Salad Recipe
Ingredients:
- 2 lbs baby red potatoes
- 3-4 large green onions, sliced in rounds
- 2 tablespoons fresh cilantro, chopped coursely
- 1/4 cup Tandoori paste (you can buy this at most specialty food stores)
- 1 large lemon, juiced
- 1 cup plain yogurt
- 1/4 teaspoon garam masala
- 1/4 cup mayonnaise
- salt and pepper to taste
Freshly harvested from our backyard vegetable garden, these green onions add great flavor to my Tandoori Potato Salad recipe.To prepare:
Boil potatoes for about 15 minutes (careful not to overcook because they get too mushy). You will know they are ready when you can just pierce them with a fork. Drain and chill in cold water to stop them from cooking further. When cold, cut into halves or quarters and set aside.
In a large bowl, whisk together lemon juice, yogurt, tandoori paste, garam masala, mayonnaise, salt and pepper. Pour over the sliced green onions, chopped cilantro and cut potatoes. Gently fold the tandoori mixture into the potatoes, stirring carefully to avoid smushing the potatoes.
Mix together the tandoori and yogurt sauce with the potato, onion and cilantro.Spoon salad into a serving bowl and chill for at least two hours. Garnish with a sprig of cilantro and serve.
Hope you enjoy this exotic Tandoori Potato Salad recipe as much as our family!
A favorite at BBQs, we love this Tandoor Potato Salad recipe with a glass of crisp rosé.Pin it!
