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Spiced Vegan Potato Salad

Potatoes tossed in a warm turmeric and shallot dressing with peas, fresno chili, and fresh herbs.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 1.5 lb. baby potatoes halved
  • 2 tsp mustard seeds
  • 2 tsp turmeric powder
  • 1/2 cup shallots finely diced
  • 2 fresno chilis sliced (seeds removed for less heat)
  • 1 cup peas defrosted if using frozen
  • 1/4 cup of mint leaves finely chopped
  • 2 sprigs fresh dill finely chopped
  • 2 tsp lemon juice
  • 2 tsp salt or to taste


  • Place potatoes in a large pot of cold salted water.
  • Bring to a boil and then then turn the heat to medium and let the potatoes simmer until they are fork tender. (20-25 mins).
  • Drain the potatoes and set aside to dry.
  • Thorough dry the pot that was used to boil the potatoes to make the dressing, or use a deep skillet.
  • Heat three tablespoons of oil in the pot and add the mustard seeds.
  • Once the mustard seeds start popping and are fragrant add the shallots and cook for 2-3 minutes until translucent.
  • Add turmeric to the mustard seed and shallot mixture and season with salt.
  • Place boiled potatoes in the pot with the warm dressing, and cook on medium-high to allow the potatoes to get crispy on the outside.
  • Once the potatoes are evenly coated with the shallot mixture and golden brown add lemon juice, peas, fresno chili, and herbs.
  • Toss well. Serve warm or at room temperature.