Chaat-Style Potato Salad
Ingredients
- 2 lb. baby yukon gold potatoes
- 1 tsp. diamond crystal or ½ tsp. morton kosher salt, plus more
- 1 cup plain whole-milk yogurt
- 2 tbsp. fresh lemon juice
- ½ tsp. honey
- ¾ tsp. chaat masala; plus more for serving (optional)
- 3 cups crushed pita chips, divided
- 1 medium tomato, cut into ¼" pieces
- 1 small red onion, thinly sliced
- 1 cup coarsely chopped cilantro
- ½ cup coriander chutney (preferably swad)
Directions
Step 1
Carefully add 2 lb. baby Yukon Gold potatoes to a large pot of boiling, very generously salted (use more than you think) water and cook until fork-tender, 15–20 minutes. Drain potatoes and let cool. Step 2
Meanwhile, mix 1 cup plain whole-milk yogurt, 2 Tbsp. fresh lemon juice, ½ tsp. honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. chaat masala in a large bowl to combine. Step 3
Cut potatoes in half and place in bowl with yogurt dressing. Add 2 cups crushed pita chips and toss to coat potatoes and chips; season with more salt if needed. Step 4
Transfer potato salad to a platter just before serving. Top with 1 medium tomato, cut into ¼" pieces, 1 small red onion, thinly sliced, 1 cup coarsely chopped cilantro, and remaining 1 cup crushed pita chips; drizzle ½ cup coriander chutney and ⅓ cup tamarind chutney over and sprinkle with more chaat masala if desired.
Do ahead: Potatoes can be boiled and dressing can be made 3 days ahead. Transfer potatoes to an airtight container and chill. Cover and chill dressing. Salad (without toppings) can be made 3 hours ahead; cover and chill.