Afghan-style Potato Salad

Ingredients

This Afghan-style Potato Salad takes inspiration from the Greek Patatosalata but incorporates Afghan flavors and spices. While the Greek version typically includes ingredients like olive oil, lemon juice, and herbs like parsley and dill, the Afghan adaptation introduces spices like cumin, coriander, and turmeric, which are commonly used in Afghan cuisine. The yogurt dressing in the Afghan version adds a creamy and tangy element, distinguishing it from the Greek counterpart. We alse have the original recipe for Patatosalata, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and cubed 1 kg (2.2 lbs) potatoes, peeled and cubed
• 1 cup (240 ml) plain yogurt 1 cup (240 ml) plain yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 1 small red onion, finely chopped 1 small red onion, finely chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Boil the cubed potatoes in salted water until tender. Drain and let them cool.
2. 2.
   In a large bowl, whisk together the yogurt, olive oil, cumin, coriander, turmeric, salt, black pepper, and lemon juice.
3. 3.
   Add the cooled potatoes, chopped cilantro, mint, and red onion to the bowl. Gently toss until the potatoes are well coated with the dressing.
4. 4.
   Refrigerate for at least 1 hour to allow the flavors to meld together.
5. 5.
   Serve chilled and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Yogurt — Use plain yogurt with a creamy consistency for the dressing. Greek yogurt works well for a thicker dressing.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the dressing.
• If you prefer a milder flavor, reduce the amount of cumin and coriander.
• Customize the salad by adding diced cucumbers or cherry tomatoes for extra freshness.
• Allow the salad to chill in the refrigerator for a few hours before serving to enhance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Afghan-style Potato Salad as a side dish alongside grilled meats, kebabs, or rice dishes. It pairs well with traditional Afghan bread or naan.

Presentation advice

Garnish the salad with a sprinkle of paprika or a drizzle of olive oil for an attractive presentation. Serve it in a colorful bowl or on a platter to showcase the vibrant yellow color of the salad.