Potato salads with mayonnaise are a staple and popular summer side option.
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.
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…
- 1½ cup (about ½ lb.) potatoes, boiled and cut in ½ inch cubes
- 1½ cup thick yogurt
- 1 teaspoon yellow mustard or Dijon mustard
- 1½ teaspoon sugar
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 Thai green chili pepper or ½ Serrano pepper, finely chopped
- 2 tablespoon chopped parsley
- In a large glass bowl, mix yogurt with mustard, sugar, ground cumin and seasonings, green chili pepper and chopped parsley.
- Gently stir in boiled potato cubes. Taste for salt and sugar at this stage, adding more if desired.
- Cover and refrigerate the Raita for 2-3 hours for the flavors to come together.
- Serve Parsley and Potato Yogurt Raita cold, as a side to your favorite entree like buttermilk thyme chicken tikka or spinach and chickpea kebabs.