I created a vegan potato salad inspired by one of my all-time favorite dishes: butter chicken. The result is a crispy butter potato salad that captures the rich, tangy flavors of butter chicken while staying entirely plant-based. Before I went vegetarian and then vegan, butter chicken was my go-to at any Indian restaurant, and this salad recreates that comforting profile in a simple, modern way.
What You Need For This Butter Chicken Inspired Potato Salad:
- Baby potatoes: I used red baby potatoes, halved or quartered depending on size.
- Shallot, garlic, cilantro, scallions: Use fresh aromatics for the best flavor.
- Vegan mayo and vegan sour cream: I like Forager and Violife for the creamy base.
- Ketchup: Adds a tomato-forward note similar to butter chicken sauce.
- Garam masala and tandoori masala: These spices provide authentic warmth; finish with a pinch of cayenne for heat.
- Lemon juice: Freshly squeezed is best to brighten the dressing.
I grew up on warm potato salads and I still love them—this recipe can be served warm or chilled. It’s most vibrant just after assembling, but it also holds up nicely in the fridge. The dressing is creamy and spiced with ketchup, garam masala, tandoori masala, cayenne, lemon, lots of garlic and minced shallot. Tossed with crispy roasted potatoes and finished with fresh cilantro and scallions, it’s a crowd-pleaser.
Why Should You Make This Vegan Potato Salad?
- Warm potato salads are comforting and satisfying.
- It’s a perfect recipe for summer gatherings and weeknight dinners alike.
- The butter chicken–inspired dressing is rich, tangy, and addictive.
- The recipe is straightforward and quick to prepare.
- Guests will keep asking for the recipe—this one stands out.
The Greatest Vegan Potato Salad Ever
Salad, Side Dish
5 mins
30 mins
35 mins
6
Lauren Boehme
Ingredients
- 24 ounces baby potatoes, halved or quartered
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1/4 cup vegan mayo
- 1/3 cup vegan sour cream
- 2 tablespoons ketchup
- 1/2 teaspoon garam masala
- 1 teaspoon tandoori masala
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon lemon juice
- 1 shallot, minced
- 2 cloves garlic, grated
- 2 scallions, thinly sliced
- 1/3 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Add the baby potatoes to a large pot of water and bring to a low boil. Cook for about 15 minutes, until fork tender. Drain.
- Return the drained potatoes to the pot or a large bowl. Sprinkle the cornstarch over the potatoes along with a few pinches of salt and pepper. Toss to coat evenly.
- Drizzle the olive oil over the coated potatoes and toss again so the cornstarch and oil are evenly distributed.
- Air fry the potatoes for 15 minutes, or roast in a 425°F (220°C) oven for 15–20 minutes, until golden and slightly crisp.
- While the potatoes cook, whisk together the vegan mayo, vegan sour cream, ketchup, garam masala, tandoori masala, cayenne (if using), lemon juice, minced shallot, grated garlic, and a pinch of salt and pepper in a large bowl.
- When the potatoes are done, let them cool for a few minutes, then add them to the bowl with the dressing and toss to coat.
- Stir in the scallions and cilantro, taste, and adjust seasoning as needed. Serve warm or chilled.
Notes
