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Spiced Samosa Potato Salad

What gives the potatoes a distinctly samosa-y flavour is the combo of onions, ground coriander, ground cumin, and peas. A little saute action to soften the onions and toast up the spices is key. Easy peas-y.
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, mint, potato, sauces & dips, soy-free, spicy, vegetables, yeast-free
Servings: 6 as a side
Author: ness


  • 4-5 medium Yukon Gold potatoes (peeled and quartered)
  • 2 Tbsp canola oil
  • 1 cup finely chopped onion
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 cup frozen peas
  • 2 Thai bird chilies (stem and seeds removed, finely diced)
  • 3 Tbsp chopped coriander and mint
  • 3 Tbsp lemon juice
  • salt to taste

Coriander Chutney

  • 1/2 cup fresh lime juice
  • 2 Tbsp sugar
  • 2 cloves garlic
  • 1 cup fresh cilantro (leaves and stems)


  • Combine all the ingredients for the chutney in a food processor or mini chopper and puree. Set aside.
  • Boil potatoes in a medium pot. Meanwhile, in a non-stick frying pan or wok, heat 1 tablespoon of the oil on medium-high heat. Add onion and saute until softened, about 2 minutes. Add cumin and ground coriander, stir and saute for 3 minutes. Add peas and continue cooking until peas are heated through, about 1 to 2 minutes, and set aside.
  • When potatoes are tender, drain and cut into 1/2" cubes. Place in medium mixing bowl and add onion mixture, chilies, chopped coriander, lemon juice, and salt and stir to combine.
  • Add 1/3 cup of the chutney and 1 tablespoon of oil to the potatoes and stir. Serve room temperature or chilled.