Salatada

Chaat-style potato salad

Experience a burst of flavor with this Chaat-style potato salad. Tangy, spicy, and utterly delicious. Perfect for your next culinary adventure.

Ingredients:

Add 2 pounds of baby Yukon Gold potatoes to a large pot of vigorously boiling water with a generous amount of salt and cook until easily pierced with a fork, for about 15-20 minutes. Drain the potatoes and allow them to cool.
In the meantime, combine 1 cup of plain whole-milk yogurt, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of honey, 1 teaspoon of Diamond Crystal or 1/2 teaspoon of Morton kosher salt, and 3/4 teaspoon of chaat masala in a large bowl.
Halve the potatoes and mix them with the yogurt dressing in the bowl. Throw in 2 cups of crushed pita chips and toss until the potatoes and chips are coated; adjust seasoning with additional salt if necessary.
Just before serving, move the potato salad to a serving platter. Top it with a medium tomato, diced into 1/4-inch pieces, a small red onion thinly sliced, 1 cup of roughly chopped cilantro, and the remaining 1 cup of crushed pita chips; drizzle with 1/2 cup of coriander chutney and 1/3 cup of tamarind chutney, then sprinkle with more chaat masala if desired.
Preparation tip: Boil the potatoes and make the dressing up to 3 days in advance. Store the boiled potatoes in an airtight container in the refrigerator. Cover and refrigerate the dressing. The salad (without the toppings) can be prepared up to 3 hours ahead; cover and chill.

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