Crispy Baby Potato Salad

My crispy baby potato is a twist to the classic British baby potato and mayo salad as I mix it with Indian spices to make it a bit more spicy and tangy to please my Indian taste buds. It’s quick and easy to make, and a crowd pleaser at your brunches.

COOKING TIME: 20 minutes



  1. Baby Potatoes – 0.5 kg
  2. Onion – 1 medium, finely chopped
  3. Parsley – stalks and leaves
  4. Hung Curd – 2 tablespoons
  5. Lemon juice – 1
  6. Mayonnaise – 1.5 tablespoons
  7. Chat Masala – 1 teaspoons
  8. Roasted Cumin Powder – 1 teaspoons
  9. Red Chili Powder – 1 teaspoon
  10. Coriander powder – 1 tablespoon
  11. Oil – 2 tablespoons
  12. Salt – to taste


  1. Boil the baby potatoes in salted water. Drain the water and peel the potatoes and keep aside to keep a bit.
  2. Add a tablespoon of oil in a bowl and mix chili powder and coriander powder to it and add the peeled baby potatoes to it.
  3. Add a drizzle of oil to a non-stick pan and add the potatoes. Keep tossing the pan till the potatoes become crispy on the outside.
  4. Finely chop onions and parsley with the stalks (as they are so flavorful) and add them in a bowl.
  5. Add mayonnaise, curd, chat masala, roasted cumin powder, lemon juice and salt to the bowl and mix well.

4 Comments Add yours

  1. PS says:

    Liked it. Definitely wanna try this.

    1. Nisha Sharma says:

      Hey, do try and let me know how did it work for you.

      1. PS says:

        Will do…

  2. this looks super refreshing. I’ve been accidently buying too much potatoes at the farmers market, this would be a great way to use them all up! thanks for sharing

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