Transport from your backyard to Mumbai with this potato salad inspired by Indian papri chaat, a sweet, salty snack made with potatoes, chickpeas, and crispy crackers known as papri. This rendition goes in its own direction by using pita chips instead of papri for crunch. A creamy chaat-masala-spiced yogurt balanced with honey and lemon juice coats the fork-tender baby potatoes and pita chips, adding just the right amount of funk. Top to your heart’s content with more pita chips, chutney, red onion, tomato, and cilantro just before serving. Using store-bought chutney speeds things up, but you can easily make green chutney and tamarind chutney from scratch.
What you’ll need
Citrus Juicer
$20 $15 At Amazon
Stainless Steel Mixing Bowls
$33 At Amazon
Colander
$15 At Amazon
Large Pot
$65 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Recipe notes
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