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.



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.



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



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.



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!



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