If you love potatoes and want to try a new salad, check out this easy and quick Nepali potato salad (Aloo Sadeko) – a perfect side dish for any meal.
Nepali Potato Salad
Potatoes are a staple vegetable in Nepalese households, paired with most vegetables and meat.
The most common dishes I normally make with potatoes are egg potato curry, aloo matar ko achar, aloo dum, aloo cauliflower curry, and spicy potato salad.
Nepali potato salad, also known as Aloo ko Achar or Aloo sadeko, is a popular dish in Nepalese cuisine.
It is a flavorful and spicy salad made with boiled potatoes, vegetables, and spices. It can be enjoyed as a side dish or a light meal and is often served with rice, roti, or as an accompaniment to main courses.
There are plenty of variations of aloo ko achar in Nepal. You can make a simple potato salad (aloo ko achar) with potatoes or add peas to make aloo matar ko achar or yogurt.
Whenever I have family or friends visiting or hosting a party, I often prepare this dish. It never fails to impress!
While there are many variations, here’s a simple & delicious Nepali spicy potato salad (Aloo ko achar / Aloo sadeko ) with step-by-step instructions.
Ingredients
- Potatoes: White potatoes, baby fold potatoes, or white rose potatoes.
- Onion: Red or white onion.
- Cilantro, ginger & garlic & green chili.
- Seasoning: Salt to taste, lemon juice, and fenugreek seeds.
- Spices: Turmeric powder, red chili Kashmiri powder, cumin powder, coriander powder and Sichuan pepper (timmur) – optional
- Oil: Mustard oil (any vegetable oil of your choice)
Instructions
Step 1: Add the potatoes to a sauce pot with water and cook on high heat until they’re nice and tender. Don’t over-boil them, or they’ll fall apart into mush.
Step 2: Once they’re done, drain and peel off their skins before cutting them into medium chunks.
- Deep freeze boiled potatoes for 15 minutes if they have been overcooked, which will harden them.
- Before boiling the potatoes, cut them in half. This will help potatoes cook evenly and more quickly.
Step 3: Add boiled potato, chopped onion, ginger, garlic, sichuan pepper, and cilantro to the bowl.
Step 4: Heat oil on medium heat. Once hot, add fenugreek seed and let it cook until it is lightly brown. Then add green chili, turmeric powder, red Kashmiri chili powder, cumin, and coriander powder. Let it cook for a minute.
Step 5: After that, pour the oil into the bowl. Then, add lemon juice and salt to the bowl. Mix it well.
Step 6: Once well combined, serve it after 10-20 minutes so that all the seasonings are well mixed.
Serving & Storage
Serving suggestions
- Serve the Nepali Potato Salad as a side dish alongside traditional Nepali main courses like Dal Bhat (lentil soup and rice), chicken curry, or roti.
- This dish is also great as a side dish with BBQ or beaten rice and puff rice.
- The recipe goes well with our healthy lassi drink.
Storage suggestions
- You can store left-over Nepali Potato Salad in an airtight container in the refrigerator.
- Consume within 2-3 days for optimal freshness and flavor.
Other Potato Recipes
Equipment
- Bowl
- Saucepan
- Spatula (Rubber)
- Small frying pan
Ingredients
Vegetables
- potatoes ( 254g) 5 medium-sized
- ⅓ cup chopped onion
- 2 tbsp chopped cilantro
- ½ tsp minced garlic
- ½ tsp minced ginger
- 2 chopped green chili
Oil
- 1 tbsp mustard oil or any vegetable oil of your choice
Spices
- ½ tsp ground turmeric
- ½ tsp red chili kashmiri powder
- ½ tsp Ground cumin
- ½ tbsp Ground coriander
- ½ tsp sichuan pepper (timmur) – optional
Seasoning
- ½ tsp fenugreek seeds
- ½ tbsp lemon juice
- salt (As per taste)
Instructions
- Boil potatoes on high heat for 10-15 mins until the potato is evenly cooked. Be careful not to overcook it; otherwise, it will break and become mushy.potatoes ( 254g) 5 medium-sized
- Peel boiled potatoes, cut them into small pieces, and set them aside in a bowl.
- Add chopped onion, ginger, garlic, sichuan pepper, and cilantro to the bowl.⅓ cup chopped onion, 2 tbsp chopped cilantro, ½ tsp minced garlic, ½ tsp minced ginger, ½ tsp sichuan pepper (timmur) – optional
- Heat oil on medium heat. Once hot, add fenugreek seed and let it cook until its lightly brown.1 tbsp mustard oil or any vegetable oil of your choice, ½ tsp fenugreek seeds
- Then add green chili, turmeric powder, red Kashmiri chili powder, cumin, and coriander powder. Let it cook for a min.2 chopped green chili, ½ tsp ground turmeric, ½ tsp red chili kashmiri powder, ½ tsp Ground cumin, ½ tbsp Ground coriander
- Pour oil into the bowl. Finally, add salt(as per taste) and lemon juice. Mix all the ingredients in a bowl.salt (As per taste), ½ tbsp lemon juice
- Set it aside for 15-20 mins and serve it as a side dish on a meal or as an appetizer.
Video
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!