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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