Healthier potato yogurt salad (chukauni). Great as a substitute for your favorite potato mayo salad, this healthier version with a spice kick incorporates yogurt to create a highly nutritious side. It’s creamy, flavorful, and so easy to make with simple ingredients. And the tempering brings in additional flavor. Although traditionally, it’s served with paratha and rice, this cooling salad is also perfect with grilled steak, burgers, and ribs. You’ll absolutely love it!
Chukauni or potato yogurt salad. If you love the creamy potato salad, but are looking for a healthier alternative, this recipe is sure to become an instant hit. Boiled potatoes partner with cooling yogurt, aromatic spices, and lemon juice to make the ultimate salad. The simple tadka or tempering with fenugreek seeds and spices is a must for the extra layer of deliciousness.
Potato Yogurt Salad (Chukauni) Recipe
Boil potatoes - You have two options here, boil cubed or whole potatoes. If using whole potatoes, peel and dice them after cooking to save time. With cubed potatoes, peel and cut into bite-sized pieces prior to cooking. Cook potatoes in plenty of water, and generous sprinkle of salt.
Make salad - Once the potatoes have cooled slightly, combine with cooling yogurt, cumin, red chili powder, onion, chopped coriander (cilantro) leaves, and a drizzle of lemon juice.
Tempered spices - The depth of flavor and taste intensifies with the addition of tempered spices. This involves a quick sauté of fenugreek seeds, ground turmeric and red chili powder. Add this to the salad, and you have utterly delicious yet nutritious potato salad.
More Potato Recipes:
- Spiced Stuffed Twice Baked Potatoes
- Crispy Accordion Potatoes
- Garlic Mashed Potatoes
- Greek Lemon Potatoes
- Jeera Aloo | Cumin Potatoes
More Salad Recipes:
Healthier Potato Yogurt Salad | Chukauni
Ingredients
Salad:
- 2 large potatoes peeled and cut into cubes
- 2 cups yogurt lightly whisked
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder
- Juice of ½ of 1 small lemon
- 1 small onion sliced
- 1 green chili chopped (optional)
- 2 tablespoons chopped coriander cilantro leaves
- Water to boil potatoes
- Salt to taste
Tempered spices:
- 2 teaspoons oil preferably mustard oil
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili powder
Instructions
- Place potatoes in a large saucepan or pot.
- Cover with water. Season with salt.
- Bring the water to a boil, then reduce heat, and simmer for about 5-10 minutes or until easily pierced with a fork.
- Drain potatoes, and allow to cool slightly.
- Combine together yogurt, ground cumin, red chili powder, and lemon juice in a large bowl.
- Add boiled potatoes, onion, and green chilies ( if using), and coriander (cilantro) leaves. Stir.
- To temper spices, heat oil in a small frying pan over medium heat.
- Add fenugreek seeds, and fry, for about 1 minute. Reduce heat to low.
- Add ground turmeric and red chili powder. Stir. Remove from heat.
- Add to salad. Stir.
Video
Notes
- Traditionally, this Nepalese potato salad is served as a side dish for rice or paratha, but it’s also a perfect side for summer barbecue.
- Every household has their own chukauni recipe
Nutrition
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