Masala Idaho® Potato Salad

This potato salad combines a simple summer classic with Indian spices and a creamy cilantro cashew sauce, making it a delicious and healthy plant-based side dish to take to your next summer barbeque.

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  • 3 medium-sized Idaho® potatoes
  • 1 cup green peas, frozen
  • 1 cup cooked chickpeas
  • 1/4 cup diced red onion
  • 1 clove garlic, minced

Cilantro Cashew Sauce

  • 1 cup fresh cilantro, roughly chopped
  • 1 cup cashews, soaked for 30 minutes and rinsed
  • 1/3 cup water
  • 1/2 jalapeño, seeded and chopped
  • 1 small lemon, juiced
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon ground cumin powder
  • 1/4 teaspoon ground coriander powder
  • 1/4 teaspoon sea salt


  1. Bring a large pot of water to a boil. Add the potatoes and let them for about 15 minutes until they are cooked through. Use a fork or toothpick to test. Remove the potatoes from the water and let them cool down. 
  2. While the potatoes cook, bring a second pot of water to a boil. Blanch the green peas for about one minute, drain and transfer to an ice water bath for 15 seconds. Remove from the water and drain.
  3. Once the potatoes are cooled, carefully peel them. Dice the potatoes and add them to a large bowl. Combine with the chickpeas, green peas, red onion, and garlic.
  4. Prepare the sauce. In a blender, combine the cilantro, cashews, water, jalapeño, lemon juice, turmeric, paprika, cumin, coriander, and sea salt. Blend until smooth and creamy.
  5. Drizzle the sauce over the potato mixture and mix gently until the ingredients are all coated with sauce. Garnish with additional cilantro and serve.
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Yield: 4

Sapana Chandra
Food Blogger
Real + Vibrant

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