Slightly tangy, spicy, and creamy, this Nepali Potato Salad /Raita is a delicious side dish for any main. Roasted sesame seeds and cumin seeds provide a warm, nutty flavor. A tempering of fenugreek seeds combined with the sharp taste of mustard oil takes this dish to a new level.

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I grew up eating Indian-style potato raita or salad, which is creamy and spicy. The difference between Nepali salad and Indian raita/salad is that Indian Riata does not use any tempering with oil. In the western part of the world, potato salad is often made using eggs and mayonnaise, which is quite different in taste and cooking.

This Nepali salad/raita can be used as a Sandwich or wrap filling/stuffing. Since yogurt's texture is quite thick, it is a fantastic, hearty, filling stuffing.

Ingredients needed for this raita or salad,

Potatoes- Waxy potatoes such as red potatoes are most suitable for this recipe. However, if needed, any boiled potato can be used.

Yogurt—Whole milk, full-fat yogurt is ideal for this dish because it tastes decadent. Greek yogurt is also suitable.

Onion- Any mild onion or shallots are needed for this recipe.

Green Chili /Pepper- Serano chili pepper is used in this recipe.

Mustard oil is a must-have ingredient for this recipe. You can use other oils, but they won't taste as authentic.

Cumin Seeds and white Sesame seeds—Roasted seeds can be used to make a coarse powder after ground.

Red chili powder, turmeric powder, salt, and fenugreek seeds are also used.

Fresh cilantro leaves for garnish.

Serving suggestion,

This potato salad or raita can be served with any Indian meal, with bread or rice, or as a sandwich filling.

Can we store it?

Absolutely. You can make this and store it in the refrigerator for up to a week.

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