Mint Chutney Potato Salad

Sick of basic potato salad? Bring this spicy, herby potato salad tossed in a fresh, creamy mint chutney dressing to your next potluck!

What You Need

This potato salad recipe is quick to make, flavor-packed, and always a fan favorite! Here’s what you need to whip up a batch:

  • Potatoes: I recommend using baby red potatoes for any potato salad recipe because they hold their shape well and just have a lot more skin to work with. No one wants their potato salad to turn into mushy mashed potatoes.
  • Onions: raw onion adds not only flavor and a nice smell, but it also helps with the texture of the potato salad. A classic crunchy element is added to an otherwise relatively soft dish.
  • Fresh Mint and Cilantro: The fresher the better! Using dark leaves can result in a bitter-tasting chutney. These ingredients are the base for your chutney which is key to the really summery, fresh flavor of this dish. It also gives the chutney a distinguishing, really bright green color!
  • Lemon or lime juice: adding a few drops of lemon or lime juice not only adds a tang to balance the chutney but also helps preserve the dish along with its bright color.
  • Mayo/Sour Cream & Greek Yogurt: Mayo is a traditional ingredient in most dressings for potato salads, but if you’re not a fan you can absolutely substitute with sour cream. A spoon or two of greek yogurt is another creamy addition that will enhance the dressing and its creamy texture without making things too heavy.
  • Flavor Enhancers: A dash of earthy ground cumin and some fresh garlic really round up the flavors in the chutney. Mustard also brings a lot of flavors when added to the potato salad dressing as it contains many spices.
  • Thai Chili Peppers: bring the heat! if you prefer it non spicy, you can definitely leave it out.

Recipe Tips

  1. Do NOT overcook the potatoes. You do not want a mush-fest so regularly checking the potatoes while they cook is key. Once they are easily pierced with a fork, they’re ready to go!
  2. Cool your potatoes down before making potato salad. You gotta make sure to cool down your potatoes before combining to avoid turning your potato salad into mashed potatoes.
  3. Add some crunch! Celery and onions are classic potato salad additions. This recipe already calls for onion, but if you want some additional crunch, toss in some radishes, bell peppers, cucumber, carrots, etc.
  4. Account for chilling time. You want to give your flavors time to merge so chilling in the fridge for a few hours is important. If you are making this potato salad for an event, account for this chilling time, you won’t regret it.
  5. Avoid adding stalks and stems of mint plants. The stalks are too strong in flavor and can add a bitter and pungent taste to the dressing.

How to freeze potato salad?

Honestly, I don’t recommend freezing your potato salad as it causes changes in texture and consistency upon thawing, especially when mayo, sour cream, and yogurt are involved. If you NEED to freeze it, transfer it to a heavy-duty freezer bag or an airtight container. Freeze for no longer than 3 months for ideal flavor and consistency.

Storing the mint chutney dressing

You can store this chutney/dressing in a glass jar in the refrigerator for up to a week. If you want a longer shelf life for it, freeze the chutney into 2-3 tbsp ice cubes. When you want to use the dressing, you can just remove individual cubes and thaw as needed. Use the thawed chutney within a day.

Got some extra fresh herbs? Turn it into this herby cottage cheese pasta!

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Mint Chutney Potato Salad

  • Total Time: 15
  • Yield: 4


Sick of basic potato salad? Bring this spicy, herby potato salad tossed in a fresh, creamy mint chutney dressing to your next potluck!



  • 1.5 pounds baby red potatoes 
  • 1 red onion, finely chopped

The Dressing

  • Handful of mint leaves 
  • Handful of cilantro leaves, with stems
  • 1 tbsp lemon juice
  • 1/4 cup light mayonnaise or sour cream
  • 2 tbsp nonfat greek yogurt 
  • 2 garlic cloves
  • Juice of 1/2 lime
  • 1 tsp cumin powder
  • 13 thai chili peppers, or to taste
  • 1 tbsp mustard
  • large pinch of salt, to taste


  1. Add the potatoes to a pan over medium heat and slightly toast until the skins blister a bit. Cover with water, add a large pinch of salt and bring to a boil. Reduce the heat to medium and simmer-boil for until fork tender (approx 10-15 minutes)
  2. While the potatoes boil, add all the ingredients under “the dressing” to a blender or a food processor and blend until smooth. Add 1-2 tbsp water as needed to help it come together – don’t add too much or it’ll won’t be creamy. If you don’t have a blender, just chop everything very finely and mix in a bowl.
  3. Once the potatoes are boiled, allow them to cool and then cut them into 1 inch pieces. I liek to keep the skin on but feel free to peel if you prefer.
  4. In a bowl, toss together the dressing, potatoes and red onions. Serve immediately or chill in the refrigerator until ready to serve.
  • Prep Time: 10
  • Cook Time: 10

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