Nepalese Potato Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Once cooked, let them cool and then peel and dice them into bite-sized pieces.
• STEP 2.In a large mixing bowl, combine the diced potatoes with chopped green onions and fresh cilantro.
• STEP 3.In a separate small bowl, whisk together lemon juice, mustard oil, cumin, turmeric, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the potato mixture and gently toss until all the ingredients are well coated.
• STEP 5.Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
• STEP 6.Serve the Nepalese Potato Salad chilled as a side dish with rice or as a filling for sandwiches.
• STEP 7.You can also garnish the salad with additional cilantro leaves before serving.

Cooking Tips

• Make sure to use waxy potatoes like Yukon Gold or red potatoes for this salad as they hold their shape well after boiling.
• If you don't have mustard oil, you can substitute it with olive oil or any other neutral-flavored oil.
• Adjust the amount of lemon juice and spices according to your taste preferences.
• For added crunch, you can also add some finely chopped cucumber or bell peppers to the salad.

Storage and Serving

• Leftover Nepalese Potato Salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the salad a quick toss to redistribute the dressing and flavors.
• This salad is best served chilled and can be enjoyed as a side dish or a light lunch.