Vegan, spicy potato salad tempered by mint and lime juice.

Vegan Spicy potato salad with mint

It’s officially BBQ season with the arrival of Memorial Day weekend here in the States. We can BBQ year-round here in California, but it doesn’t become a party until this last weekend of May.

It’s one of the few times of year I still make potato salad. Not because I don’t love it, but because my body loves it a little too much. So although I’ve dog-eared Rinku’s new cookbook Spices & Seasons: Simple Sustainable Indian Flavors like crazy, and yes I posted a Vegan Lentil and Potato Salad just yesterday, I homed in on a potato salad. But not just any potato salad. This one pops with flavors of mustard seed, garlic, red pepper flakes and freshly ground pepper. Yes, that can be a lot of heat, but it all gets tempered with cooling mint and lime juice. She also recommends grapefruit juice instead of the lime juice and although I love it with limes, I’m trying it with grapefruit next time around. And there will be a next time around.

To catch any of you newbies up on this Blog CookOff, I was invited by Hippocrene Books, a well-known publisher of international cookbooks, to participate in a Blog-off to celebrate the new release of Spices and Seasons, by Rinku Bhattacharya. Stay tuned here next week, because I’ll be hosting a #Giveaway of Rinku’s book on Wednesday.

Blog CookOff! Well-Seasoned Potato and Mint Salad

Prep time: 

Cook time: 

Total time: 

Serves: Serves 8 people

  • 3 tablespoons oil
  • 1 teaspoon mustard seeds
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ¾ teaspoon freshly ground black pepper
  • 3 medium potatoes, boiled and cubed
  • 1 small red onion, finely chopped
  • 2 green chilies
  • ⅓ cup grapefruit juice or the juice of 1 lime
  • 1 teaspoon black salt
  • 2 tablespoons finely chopped fresh mint
  1. Heat the oil in a large skillet or wok and add the mustard seeds and wait til they pop. Add the garlic and gently cook for about 1 to 2 minutes until pale golden. Stir in the red pepper flakes and black pepper.
  2. Add the potatoes and toss gently until they are coated and warmed through. Mixture should be very fragrant and the spices should be coating the potatoes with specs of golden brown.
  3. Place in a mixing bowl and toss with the red onions, green chilies, grapefruit or lime juice, and black salt. Mix in the mint. Let the mixture chill for about 20 minutes before serving.
I used yellow mustard seeds as that was what I had on hand, but brown ones would work well too!
I substituted fingerling potatoes for russet potatoes.
I used Serrano chiles for the green chilies.
I used 2 limes.


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6 Responses to “Well-Seasoned Potato and Mint Salad” Subscribe

  1. Mary @ Fit and Fed May 24, 2014 at 5:02 pm #

    That looks like a relatively straightforward recipe for Indian cuisine. If the whole cookbook is like that it would be useful for cooking Indian without making a big effort. Looks good!
    Mary @ Fit and Fed recently posted..Rockin’ Raw Salad with Kale, Apple, Radish, Avocado and Ginger Honey Lemon DressingMy Profile

  2. apuginthekitchen May 25, 2014 at 6:12 am #

    It’s a wonderful recipe and I love using mint on/in so many dishes. Are those purple potatoes? It’s not just delicious but beautiful.
    apuginthekitchen recently posted..The Virtuous Lacto-Fermented Vegetable For Fiesta FridayMy Profile

  3. Kate @ Veggie Desserts May 25, 2014 at 12:15 pm #

    Those purple potatoes look so special! Great recipe.
    Kate @ Veggie Desserts recently posted..Kale, Mint and Dark Chocolate Chunk Frozen YogurtMy Profile

  4. Choc Chip Uru May 27, 2014 at 2:28 pm #

    What a fragrant and colourful delicious dish :D

    Choc Chip Uru
    Choc Chip Uru recently posted..CCU Undercover: Heston For Coles LaunchMy Profile

  5. laurasmess May 28, 2014 at 1:24 am #

    So gorgeous Susan. I love that stunning purple potato… I only tried them for the first time about one year ago and I was blown away by the pigment! Love the dressing you’ve used. I hope that you had a lovely Memorial Day weekend… though our rememerance day was a couple of months ago I also took the time to be thankful once again for our freedom :) It’s a worthy occasion xx
    laurasmess recently posted..Life Lately (and Blogiversary Number Two)My Profile

  6. mjskit May 31, 2014 at 11:45 am #

    Great potato salad! Love all of the seasonings you use and the chile and lime is so nice for a little extra kick. Love it!
    mjskit recently posted..The Beauty Surrounding Abiquiu, New MexicoMy Profile

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