Introduction
Let’s be honest—after a long, hectic day, the last thing you want is to wrestle with a complicated dinner. Enter Nepalese Potato Salad, a dish that’s like the cool, laid-back cousin of your usual potato salad—only spicier, zestier, and way more fun to say. It’s the perfect cozy companion for those lazy evenings when you want something comforting but also a little adventurous, without turning your kitchen into a chaotic battleground.
This isn’t your grandma’s potato salad—unless your grandma is a culinary ninja who moonlights as a spice whisperer. Packed with bold flavors and a cheeky kick, it’s a plant-powered hug in a bowl that’s sure to make your taste buds do a happy dance.
Plus, it’s totally vegan, so you can enjoy it guilt-free, no animals harmed, and all the yum intact.
Ready to shake up your salad game and impress your friends without breaking a sweat? Just wait until you get a whiff of this one—it’s like a flavor party, and everyone’s invited. Spoiler alert: your potatoes are about to get a serious glow-up.
For an even lighter and more nourishing touch, consider pairing this dish with plant-based milk alternatives that complement the vibrant flavors and support a balanced diet.
## Ingredients
- 500g potatoes, peeled and cubed
- 3 cloves garlic, cut into very thin strips (tiny but mighty!)
- 3 cm piece ginger, peeled and cut into very thin strips
- 1 red onion, peeled and finely sliced
- 1 tsp chilli powder
- 1 tbsp lemon juice (zesty zing!)
- Salt to taste
- 3 tbsp mustard (or another) oil
- 1 tsp fenugreek seeds
- 2 green chillis, deseeded and sliced very fine
- 1 tsp ground turmeric
- Handful fresh coriander, chopped (herbaceous hero!)
This Nepalese potato salad recipe is a vibrant dance of simple, plant-powered ingredients that pack a punch without needing a meat cameo.
Whether you’re a seasoned vegan or just here to spice up your spud game, these flavors will make your taste buds do a happy dance.
Who knew potatoes could party so well with ginger, garlic, and a splash of mustard oil?
For the freshest results, consider using eco-friendly glass jars to store your spices and ingredients after prepping.
How to Make It
Alright, let’s talk about turning those humble potatoes into a zesty Nepalese potato salad that’ll make your taste buds dance.
Grab about 500 grams of peeled, cubed potatoes and boil them until they’re as soft as your favorite cozy sweater. While those spuds are getting all tender, you can start mixing up the magic sauce.
Toss in 3 cloves of garlic sliced super thin, a 3 cm strip of ginger also sliced thin (because we want zing, not chunks), and a finely sliced red onion. Sprinkle in a teaspoon of chili powder, a tablespoon of lemon juice to brighten things up, and salt to taste (because bland is banned here).
Once your potatoes are done, drain them and give them a good coat in this spicy, tangy mixture. It’s like dressing up your potatoes for a flavorful party.
Now, here’s where the real spice show begins. Heat 3 tablespoons of mustard oil in a pan until it’s shimmering – yes, mustard oil is the secret weapon here, giving that nutty, bold kick.
Toss in a teaspoon of fenugreek seeds and watch them brown just a touch (don’t walk away – they burn faster than you’d think). Then, add 2 deseeded and finely sliced green chilies along with a teaspoon of ground turmeric.
Let those babies sizzle for a minute, releasing their magic. Pour this sizzling spice blend over your potato mix and stir it all up like you mean it.
Pop the whole thing in the fridge to chill and let the flavors get to know each other better. When you’re ready to serve, sprinkle a handful of fresh chopped coriander on top – because everything’s better with a little green jazz hands.
Using minimal chopping techniques can speed up your preparation without sacrificing flavor.
There you have it, a potato salad that’s anything but ordinary!
Bonus Tips
- Want to turn up the heat? Toss in a few extra green chilies and watch your taste buds do the salsa.
- Swap mustard oil for toasted sesame oil to give your potato salad a sneaky Asian twist—because who said Nepalese vibes can’t get global?
- Feeling fancy? Sprinkle some toasted pumpkin seeds on top for that satisfying crunch that’ll have you pretending you’re at a five-star vegan joint.
Why You’ll Love It
This Nepalese Potato Salad is like a flavor party in your mouth where every guest — spicy, tangy, and nutty — gets along famously. It’s the kind of dish that’s chill with being a quick side or starring as the main event for your plant-powered feast.
Plus, it plays well with leftovers, so your fridge never feels lonely. Who knew vegan vibes could taste this fun and fancy-free?
Nutritional Info
These are estimated nutrition values for one serving of Nepalese Potato Salad:
Calories: 180
Protein: 3 g
Carbohydrates: 35 g
Fat: 4 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
