May 2012 • Birdseed Kitchen

Samosa Potato Salad

samosa potato salad

This is what happens when a favorite Indian street food and a favorite picnic dish collide in my thoughts at 3 a.m. The amount of cayenne can be varied to alter the spiciness, but the 1/4 teaspoon called for in the recipe adds just enough for most tastes, while keeping the other flavors balanced. Use a good quality curry powder.

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Samosa Potato Salad

Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 3 lbs yellow potatoes diced into bite-sized pieces
  • 2 tbsp olive oil
  • 1 1/2 cup yellow onion, diced about 1 medium onion
  • 4 tbsp ginger minced
  • 1 3/4 tbsp yellow curry powder
  • 2 tsp ground coriander
  • 1 tbsp ground cumin
  • 1/4 tsp cayenne pepper or to taste
  • 1/2 tsp kosher salt
  • 1 tbsp fresh lime juice
  • 1 1/4 cup mayonnaise or vegan mayo
  • 3/4 cup fresh cilantro, chopped
  • 1 cup petite green peas frozen is ok


  1. In a large pot, boil potatoes in lightly salted water just until tender. Drain and set aside.

  2. Heat 2 tbsp olive oil in a wide skillet over medium high heat. Add onions. Saute until fragrant and slightly translucent, about 3 minutes. Add ginger, curry, coriander, cumin, cayenne, and salt. Saute until spices are fragrant and onions are tender, about 3 more minutes.

  3. Remove from heat. Add peas, lime juice, mayonnaise, and cilantro. Stir to combine.

  4. Pour onion and pea mixture over potatoes in a large bowl. Fold together to combine. Chill for at least one hour before serving.