This flavor-packed Mashed Potato Salad is bursting with rich savory and spicy flavors of capsicum, onion, green chilies, and crunchy sprouted mung beans! Topped with fresh coriander leaves and olive oil, the flavors blend in hung curd and taste heavenly!
This Potato Salad is a hearty nutritious and vibrant salad made with boiled potatoes, hung curd, sprouted mung beans, capsicum, onion, cucumber, and tomato.
Each part of this hearty salad is made from scratch and is a super easy recipe that gathers in no time. This is a gentle twist to classic potato salad. While you may use a creamy dressing or homemade mayonnaise, I have made hung curd the base of the salad.
Made with a handful of ingredients, this bowl of smashed potato salad is a great way of using leftover boiled potatoes or mashed potatoes
Drizzled with olive oil and black pepper, this easy potato salad is a great side dish and is going to be a hit in your family!
Team it with garlic bread or a bowl of tomato soup to have a completely meal!
Find More Vegetarian Salad Recipes from my blog: Beet Feta Salad, Keto Greek Salad, Creamy Cucumber Tzatziki Salad, Moroccan Chickpea Salad.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Boiled and Mashed Potatoes- I have used the Indian local variety of Gold Potato. You may use russet potatoes or red potatoes as well The potatoes can be boiled a day or a few hrs in advance. You may also use the leftovers of mashed potato.
- Sprouted Mung Beans- I have used whole green gram for sprouting. The steps to sprout them at home are given in the detailed recipe section. If you are busy, you may procure them from a nearby store.
- Onion- The red onion adds a mild sweet flavor to this salad. You may also use green onions, white onions, or shallots.
- Tomato- Though optional, tomatoes add vibrant color and tangy flavor.
- Capsicum-The crunchy and spicy touch added by green pepper make this salad palatable. You may add red or yellow pepper as well.
- Cucumber: I love cucumber in salads. This humble flavorless veggie is super rich in fiber and balances the nutrition of this salad.
- Hung Curd-I have used homemade hung curd. You may use mayonnaise or Greek yogurt.
- Green Chili-I have topped this salad with freshly chopped green chilies. If you don't like the heat, you may skip or reduce it.
- Olive oil: helps blend all the flavors in one. You may add any vegetable oil or melted butter as well.
- Salt & Black Pepper- Sprinkle with a dash of salt and black pepper as they help balance the flavors of any salad.
- Lemon Juice- The addition of lemon juice adds perfect tangy and tart flavor. You may use Raw Mango powder, Raw mango, or vinegar too.
- Coriander Leaves- Freshly chopped coriander leaves or cilantro add rich color. You may use basil, thyme, or fresh parsley as well.
How To Make Mashed Potato Salad With Yogurt
Step 1 Gather Ingredients
Gather all the ingredients- boiled potatoes, sprouted mung beans, veggies.
In a large bowl, mash the potatoes. Make the as creamy as possible.
Step 2 Mix and Add spices
While the beans are boiling, add spices, onion, cucumber, tomato, and bell pepper to mashed potatoes along with hung curd and olive oil.
Step 3 Mix The Sprouted Beans
Place the boiled bean sprouts in a colander for draining excess water. Then add them to potato salad mix. Sprinkle salt, lemon juice and garnish with fresh coriander leaves.
Pls note if you are making homemade sprouts, make sure to remove the water from freshly boiled sprouts or else the salad would be runny.
Step 4 Serve It
The crunchy Mashed Potato Salad with sprouted moong is ready! Serve it fresh and enjoy!
How To Make Mung Sprouts At Home?
Do you think making sprouts at home is tough? Trust me. It isn't. It's not rocket science to make sprouts at home.
Being in India, we have peak summers and the best thing about summers is easy sprouting and easy fermentation.
Steps
- In a large pot, wash lentils to be sprouted. Wash them under the tap and soak them covered fully in water for about 6-8 hours.
- In India, during summer, the sprouting process takes less time. I prefer to soak them overnight. Next morning, drain the excess water and give them some fresh air for a few minutes.
- Place the lentils in a dry kitchen cloth. Wrap them in the same cloth and keep them in a dry container with a lid. They would be ready in another 3-4 hours in summer.
- You may change the cloth if you need to have long strands of the sprouts and keep them again in fresh dry cloth for a few hours or until done.I never use raw beans in any recipe.
- These sprouted moong beans were boiled for about 10 min on a simmer with a little turmeric. Sprouted beans if had without boiling have an aftertaste a bit sour too. It is recommended to boil them before consuming.
Serving Suggestions
You may team this flavorful salad with:
Storage Instructions
The leftovers can be stored in an airtight container with a lid in the the refrigerator in a dry container with a lid for about 2 days. I don't recommend freezing this salad as it has sprouts and hung curd which may leave water. Consume it as fresh as possible.
Expert Tips
- I prefer mashing potatoes with large fork or hand masher. This saves time and avoids any food wastage. Potatoes are naturally starchy and sticky and they stick to the walls of the blender.
- If you are using store-bought sprouts, make sure to show them air before using and boil them for 5 min. This step may seem unnecessary but it helps clear any odor from the packaged sprouts. They still taste similar and are crunchy!
- If sprouts are old, the storage time of this sprout salad will be naturally reduced. Make sure to use sprouts as fresh as possible.
- Pls note if you are making homemade sprouts, make sure to remove the water from freshly boiled sprouts or else the salad would be runny.
FAQs
Those who love eggs prefer to add boiled scrambled eggs for a naturally creamy texture to the mashed potatoes. They are a delicious add ons.
Potatoes are naturally sticky. To avoid this mashed potatoes salad being sticky, you may add curd, olive oil, butter, ghee or eggs.
Gordon Ramsay make potato salad by mashing boiled potatoes, peas and mixing olive oil, onions, vinegar and mustard and by garnishing with fresh parsley!
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Easy Creamy Mashed Potato Salad
Equipment
- 1 large mixing bowl
- 1 Sauce Pan for boiling mung beans
- 1 Colander
Ingredients
- 2 medium boiled potatoes
- ½ cup Moong Dal Sprouts
- 1 medium onion chopped in small
- 1 medium cucumber chopped in small
- 1 small tomato chopped in small
- 1 tablespoon hung curd can add more
- 1 teaspoon black pepper
- 1 teaspoon Lemon Juice
- 1 teaspoon olive oil can add more
- 1 teaspoon salt
- 1 teaspoon Red Chilly optional
- 1 small green capsicum or any other bell pepper optional
Instructions
- Gather all the ingredients. You may make sprouts a day in advance. Boil potatoes for two whistles on full and simmer for 5 min.
- You may mash the potatoes in a large boil. While you chop the veggies, you may boil the sprouts for 5-10 min
- I add little turmeric while boiling them. It helps toning up the color and removing the raw taste. You can skip that.
- Add all chopped veggies to mashed potatoes. Add spices and salt with lemon juice.
- Add olive oil and hung curd.
- Sieve the sprouts.
- Add the sieved sprouts to salad and mix well.
- The Mashed Potatoes salad is ready. Serve it hot!!
Notes
- I prefer mashing potatoes with a large fork or hand masher. This saves time and avoids any food wastage. Potatoes are naturally starchy and sticky and they stick to the walls of the blender.
- If you are using store-bought sprouts, make sure to show them air before using and boil them for 5 min. This step may seem unnecessary but it helps clear any odor from the packaged sprouts. They still taste similar and are crunchy!
- If sprouts are old, the storage time of this sprout salad will be naturally reduced. Make sure to use sprouts as fresh as possible.
- Pls note if you are making homemade sprouts, make sure to remove the water from freshly boiled sprouts, or else the salad will be runny.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 146 |
| % Daily Value* | |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.6g | 3% |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Total Carbohydrate 24.9g | 9% |
| Dietary Fiber 3.7g | 13% |
| Total Sugars 4.2g | |
| Protein 5g | |
| Vitamin D 0mcg | 0% |
| Calcium 33mg | 3% |
| Iron 1mg | 7% |
| Potassium 652mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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