Parsley and Potato Raita: a Refreshing Yogurt Salad

Potato salads with mayonnaise are a staple and popular summer side option. 

Much as I adore the deliciousness of one; meaty kebabs, delightful Pulao and spicy burgers call for a lighter but equally flavorful potato side.

What if we replace rich mayo with refreshing yogurt and well-known Indian flavors to create a potato Raita or Indian yogurt salad? 

To offer a brief introduction, Raita is a classic yogurt salad accompaniment to Indian food, especially with kebabs and rice preparations like Pulao and Biryanis. It comprises of a combination of fresh vegetables or fruits (and sometimes lentils,) along with a thick yogurt dressing of warm spices, flavorings and herbs.

My mom’s much-loved Raita dressing made with creamy yogurt and a hint of yellow mustard and sugar, spicy chili pepper, smoky cumin and black pepper, has been a family favorite through the years.

Parsley and Potato Raita, a Refreshing Indian Yogurt Salad

Parsley and Potato Raita, a Refreshing Indian Yogurt Salad

And although cilantro is a more common herb choice in Indian food, for my potato salad I prefer fresh parsley to add the right touch of whimsy to this simple two-step recipe.

The best part; parsley and potato Raita can be prepared in advance and refrigerated for the flavors to blend. 

Now, that’s a deal I’m always up for…

Parsley and Potato Raita, a Refreshing Indian Yogurt Salad
Mom's classic Raita (Indian yogurt salad) with potatoes and a hint of yellow mustard and sugar, smoky cumin and black pepper. Green chili pepper and chopped fresh parsley add the right touch of spice and whimsy to this simple side salad recipe.
  1. 1½ cup (about ½ lb.) potatoes, boiled and cut in ½ inch cubes
  2. 1½ cup thick yogurt
  3. 1 teaspoon yellow mustard or Dijon mustard
  4. 1½ teaspoon sugar
  5. ¼ teaspoon ground cumin
  6. 1 teaspoon salt
  7. 1 teaspoon cracked black pepper
  8. 1 Thai green chili pepper or ½ Serrano pepper, finely chopped
  9. 2 tablespoon chopped parsley
  1. In a large glass bowl, mix yogurt with mustard, sugar, ground cumin and seasonings, green chili pepper and chopped parsley.
  2. Gently stir in boiled potato cubes. Taste for salt and sugar at this stage, adding more if desired.
  3. Cover and refrigerate the Raita for 2-3 hours for the flavors to come together.
  4. Serve Parsley and Potato Yogurt Raita cold, as a side to your favorite entree like buttermilk thyme chicken tikka or spinach and chickpea kebabs.
Peri's Spice Ladle

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  1. says

    Nice little combination your have there Peri. I have liked the potato- yoghurt combo otherwise as well.. In a salad, I havent yet tried. But will surely do.

    Nice post though.

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