Kashmiri Potato Salad

(Serves 6-8)

This makes the ideal side-dish to compliment any style of meal… tasty, creamy and dreamy – you will have to make more… by demand!

Serving suggestions

Any herb tastes fantastic in this recipe… favourites are coriander, dill, Vietnamese mint and parsley. Cooked ‘al dente’ means ‘to the tooth’ – describing pasta or vegetables that have been cooked lightly and still offer resistance to the tooth. Food should still be a little crunchy or slightly undercooked.

Shop blend


4-5 large potatoes, cubed or sliced and cooked in salted water, until ‘al dente’

3 teaspoons olive oil

1 large red or spanish onion, thinly sliced

3 teaspoons Screaming Seeds Kashmiri Krush

1/4 cup vegetable or chicken stock

For the dressing

3 full teaspoons soy (or normal) mayonnaise

1/4 cup vegetable or chicken stock

5 full teaspoons natural yoghurt

1 teaspoon grainy mustard

3 teaspoons mirin (Japanese rice wine)

Handful chopped fresh herbs of your choice


  1. Pile cooked and cooled potatoes in a large serving platter or bowl.
  2. Sauté onion in olive oil until soft and transparent – approximately 3 minutes.
  3. Add Screaming Seeds Kashmiri Krush spice blend and gently sauté a further 3 minutes.
  4. Add stock, simmering for 5 minutes then take off heat.
  5. Meanwhile, for the dressing: combine in a bowl until smooth the first 5 ingredients.
  6. Pour the dressing mixture into the onion mixture, combining well.
  7. Pour the onion/dressing mixture over potatoes, so they are well coated.
  8. Sprinkle the potatoes with chopped herbs and a little sea salt too if you prefer.