Try this refreshingly different vegan Indian Style Potato Salad with Turmeric and Green Peas, for a vibrant take on an old favorite. The dressing sparkles on your tastebuds and is made of ginger, turmeric, mustard seeds, and coconut milk.
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An Indian take on potato salad
No cookout is complete without a classic potato salad. But if you're looking for a recipe that's off the beaten path, here's my Indian style potato salad with green peas and a vibrant dressing of coconut milk, mustard seeds, ginger and turmeric.
I created this recipe with the flavors of a classic Indian potato sabzi, like potato masala or jeera aloo, in mind. But instead of mushing up the potatoes in the tempering, as these Indian sabzis do, I cook baby potatoes until they are just tender and halve them before I add the dressing.
You will love this unique potato salad even more if you love that great Indian snack, the samosa. It's a wonderful side dish to serve alongside nearly any entree, but it's especially with grilled foods like veggie burgers. The lemon and scallions in the salad add a pop of freshness that goes beautifully with anything that's charred.
Finally, this dish is way healthier than a classic potato salad because there's no mayo here. It's also loaded with antioxidants and nutrients, and it is so easy to make, anyone can do it. It's soy-free, nut-free, gluten-free and, of course, vegan.
Here's the recipe!
Just made this dish for me and my girlfriend. It was delicious. Loved the ginger and the heat from the chiliflakes, fresh green peas, it was all just yummy. Definitely going to make it some more.
-Menno
Recipe card
Potato Salad with Turmeric and Green Peas
Ingredients
- 2 pounds new potatoes (yellow or red are fine. Can use larger yellow or red potatoes cut into bite-sized pieces)
- 1 tablespoon coconut oil
- 2 teaspoon black mustard seeds
- ½ teaspoon turmeric
- 1 teaspoon red pepper flakes
- 1 tablespoon grated ginger
- ⅓ cup canned coconut milk
- Salt to taste
- 3-4 spring onions (Green and white parts chopped)
- Juice of 1 lime (or lemon)
- 1 cup frozen green peas (thawed)
Instructions
- Place potatoes in a large pot with enough water to cover by an inch. Bring the water to a boil, cover with the lid, lower the heat, and cook another 10 minutes or until a knife pierced in the center of the potato goes in cleanly.
- Drain the potatoes immediately and set aside. Place the frozen peas in the warm pot you cooked the potatoes in and cover. This should be enough to warm them without overcooking them.
- To make the dressing, heat the oil over medium-high heat in a small saucepan. Add the mustard seeds when the oil is hot. After they crackle and sputter, add the turmeric, red pepper flakes, and ginger. Stir-fry for 30 seconds, then turn off heat. Let it cool for a few minutes, then stir in the coconut milk.
- Halve the potatoes and place in a large bowl. Add in the green peas, the turmeric-coconut dressing, and the spring onions. Squeeze in the lemon juice. Add salt to taste and toss everything together.
- Serve warm or cold.
Notes
Variations
- I love the samosa-like flavors of the potato salad and green peas in this salad, but you can definitely add another veggie into the mix. Grated carrot, for instance, would be nice. Don't add a watery veggie like zucchini because it would really change the consistency of the salad and make it soggy.
- If you love garlic, a couple of cloves, minced and sauteed with the ginger, will be nice.
- Instead of spring onions, you can use chives, or garlic chives, or cilantro. All would be delicious in here.
- Use more coconut milk if you want a creamier salad dressing.
- You can use lime or lemons interchangeably in this recipe, it doesn't really matter.
Nutrition Information
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Recipe FAQs
Absolutely. Any waxy potatoes like yellow or red potatoes work just as well. Cut the potato into bite-sized pieces, about ¾ths of an inch. Do not use starchy potatoes like russets.
Sure. Readers have added shredded carrots and finely diced bell peppers with great results. Use any veggies that won't turn soggy or release liquid into the salad.
When mustard seeds pop in hot oil, they disperse their flavor through the oil and into the food you add the oil to. This is really important. Unpopped mustard seeds will taste bitter. To ensure the mustard seeds pop, heat the oil until it's nearly smoking, then add the mustard seeds. They should pop rightaway!
You likely left the spices in the oil for too long. When you temper spices, it is really key to stay with them and turn off the heat as soon as you smell the aroma of the spices.
Store it for up to three days in the fridge.
First published May 27, 2017. Updated May 23, 2026.
Tina says
Yum. I added almonds, which I roasted in cumin spice and salt. For extra protein. Great addition. I left this salad to marinate in its flavoursome dressing for an hour before serving. Really tasty will definitely be making this again.
Ed says
This is super easy to make and mind-blowing good!!!! a real show stopper! a total crowd pleaser!
my only variation was i added fresh chopped cilantro
5 stars! Will repeat
Isabel says
Tried this tonight. We thought it was so tasty. Thank you.
Lynda Karpen says
I made it for supper tonight and it was delicious. I added a little Caesar dressing and fresh chilli plus a shallot and a sprinkling of Fenugreek.
Will definitely make it again.
Delicious.
Helen of Trout says
I LOVE this potato salad! I've made it several times now and last night made it again. Thank you so much for yummy recipes!
I like to use sweet onions diced in it instead of green onions.
I've also added the shredded carrots before and liked that too. I will be adding some red peppers next time. The cauliflower suggestion is also intriguing and I'll be trying that out! So many yummy options!
Vaishali says
So happy you loved the salad, Helen! One of my favorite recipes. 🙂
Menno van Ingen says
Just made this dish for me and my girlfriend. It was delicious. Loved the ginger and the heat from the chiliflakes, fresh green peas, it was al just yummy. Definitely going to make it some more.
Vaishali says
So happy to hear you enjoyed it. Thanks for letting me know!
Michele says
Very good. Was looking for a potato salad without mayo for an outdoor event so I tried this and everyone really liked it. It’s refreshingly different and I will make it again. I did have to order the black mustard seeds from Amazon, HEB didn’t carry them. Thank you for the recipe.
Vaishali says
So happy you made it!
Danny says
Made this exactly as written (though I had to redo the sauce because I had the heat too high the first time and burned the spices). Loved it. Then I added in shredded carrot as suggested and some chopped red bell pepper for even more color. Making this again for a potluck! Thanks for the recipe!!
Sarah says
I just discovered your blog! ?? I LOVE how you add little tips/secrets to your recipes and ways to change them up too!! Wow!! I think I can learn a lot from you! I’m so impressed that I subscribed with my personal email so I don’t miss your content—and I rarely subscribe with my personal email! Looking forward to learning more! Can’t wait to try this recipe! Thanks so much, and blessings to you! ❤️
Vaishali says
Hi Sarah, what a lovely message! Do let me know if you try the salad, and thanks for subscribing. :)❤️
Kathy says
Amazing. Flavors were robust ans recipe was so easy. I think it would be great with cauliflower also!
Vaishali says
So happy you made it, Kathy. I agree it'd work with cauliflower as well!
Jamie says
Lime juice or lemon juice? It says lime in the ingredients but lemon in the instructions. Thanks!
Vaishali says
Either is fine!
Christy says
Tried it yesterday. Replaced the coconut milk with low-fat yogurt, and it was still great. Added some cilantro at the end. Thanks for the recipe!
shan says
This looks awesome. Do you think it can be made a couple of days ahead?
Thanks!
Vaishali says
Yes, cover and refrigerate.
Bhairavi says
Just made it today!!!!!
Delisshhhh
Thank you for sharing
Vaishali says
So happy you tried it! 🙂
Amarthya says
Dear Vaishali, this dish is >>>YUM<<<, you have knocked it out of the ballpark for Vegan America once again, now we will rock the summer BBQ with pride and dignity and a new traditional potato salad. My fam come from Penn-Deutsch culture and I LOVE when you jazz up the old standard recipes with fresh ideas as only you can! Thank you sister!
Vaishali says
Thanks, Amarthya. Have a great Memorial Day weekend!