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Creamy Potato Salad

Creamy Potato Salad is easily one of my favorite side dishes ever!! Soft fluffy potatoes in a smooth and silky sauce tossed with wonderfully flavorful spices? Yes, please.

In a sea of potato salad recipes out there, this recipe is going to impress you with some sensational flavors. So let’s call it “Stand Out Potato Salad.”

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If you look through ingredients, there are no eggs, no mayonnaise, no oil, no heavy cream.. You don’t need it . Guilt free and wholesome is what you need. And this salad !!

I have been making this potato salad for quite some time now. In India, when folks are fasting ( vrat) they eliminate certain foods during those times. My grandma and mom used to make unbelievable potato raita during those festivals.

So I tweaked that heirloom recipe and added few more ingredients to make it my own. I just sort of developed it according to my own tastes. And I absolutely love it. I am sure you will too.

Creamy potato salad garnished with cilantro leaves and jalapeno slices served in blue bowl .

Typically when I serve Indian spicy curry meals, I try to balance it with creamy smooth dish. It makes the meals more wholesome and fulfilling.

So as you can guess, you can serve this healthy potato salad as Raita along with Indian dinner. It also doubles down as typical potato salad that can be served at picnics, barbecues and potlucks.

I have made several times during get togethers and it never ceases to impress people! Several people have mentioned that they don’t typically like potato salad but this one they love.

Which potatoes are best to make Easy Potato Salad?

A great potato salad starts with great ingredients. I like to use organic baking potatoes in ours.

Since potatoes grow under ground ( compare to fruits and vegetables that grow above the ground) they absorb everything in the soil. They are high on dirty dozen list of contaminated food.

I prefer to use organic varieties for that very reason. Clean healthy and tasty eating is our mantra after all!

This side dish shines on fluffiness and creamy texture of potatoes. Each type and color of potato tastes a little bit different, and it’s fun to showcase them in this simple salad.

You can use baking potatoes, russet potatoes, red potatoes or golden Yukon potatoes. Small baby potatoes work very well too. You can use just one type or mix and match different varieties.. totally your choice. Either works!!

If you are particular about the texture of the cooked potatoes, here’s my suggestion.

Red Potatoes– if you prefer firm bite and pieces that hold their shape in tact. No need to remove the skin.

Yukon Gold Potatoes – soft bites that hold their shape and don’t dis-integrate while cooking.

Russet Potatoes Melt in mouth potato bites that tend to loose their edges while cooking making it creamier.

Idaho Baking Potatoes – They are big and beautiful. Soft , creamy and melt in mouth texture. You gently cut them into pieces since they disintegrate quickly into mashed potatoes if you are rough on handling!!

What are the ingredients of healthy potato salad?

In my opinion, in a salad with very few ingredients, every item has to shine on it’s merits. So choose fresh and quality ingredients.

Potatoes: I use steamed baking potatoes. Peeled and cut into 1 inch cubes. I prefer to use a steamer basket while boiling potatoes. It reduces the water contact. 

Yogurt : Potatoes and yogurt make such a fabulous pair.. Soft, velvety creamy texture tastes heavenly. Use thick yogurt like Greek style so the salad doesn’t get too watery. Also you can use plant based yogurt like coconut yogurt or almond yogurt to make it vegan.

Cilantro : Use only fresh leaves here . Finely chop or gently tear leaves before adding them to the salad.

Garlic : We are using couple pods of minced garlic in this salad. Believe me it’s the secret ingredient. The pungent flavor adds solid dimension to the flavors. I love using a garlic press to do this task !! 

Freshly ground black pepper: Few strokes of freshly ground pepper take the taste to another notch. If you don’t have a pepper grinder, I highly recommend you get one. Grinding black peppers straight over the salad is therapeutic. And it gives the best flavor!

Himalayan Pink salt : I like to sprinkle the salad with generous pinch of flaky Himalayan pink salt. Any other salt like Maldon sea salt works too. Avoid iodized table salt though. It tastes bitter which can cause taste clash in the creamy salad.

Jalapeno pepper : Choose vibrant and bright color. De-seed it if you want to keep the spice level down. Raw jalapeno pepper adds unbelievable flavor to this salad. Cut it into thin, small pieces.. so when you are enjoying the salad, a few bites of spicy peppers tingle the taste buds.

InstantPot Instructions to cook the potatoes :

You can use InstantPot or electric pressure cooker to boil potatoes instead of stove top. I love this method since I can leisurely do it anytime. Even on timer. Unlike stovetop, I don’t have to actively monitor the cooking process either.

Pour 1.5 cup of water in steel insert of the InstantPot or electric pressure cooker. Put a steamer basket in the main insert. Arrange the potatoes in single layer. Close the lid. Set the valve to sealing or vent closed. Choose MANUAL or PRESSURE COOK setting on high for 6 minutes.

Once InstantPot or electric pressure cooker beeps after it’s finished cooking, wait on keep warm timer for 5 minutes. Release the leftover pressure by moving the valve from sealing to venting. Open the lid. Your boiled / steamed potatoes are ready !!

Additional cooking tips to make this delicious potato salad recipe :

If the yogurt is not sour , we add vinegar or lemon juice to the salad. After dicing the cooked potatoes, scatter a tablespoon vinegar over them. Use apple cider vinegar, white or red wine vinegar or rice vinegar. Or you can use lemon juice too. It’s incredible how much of a difference the sour taste makes.

I keep the skin-on potatoes if using small red potatoes or when making mashed potatoes. For this potato raita, I like to remove the peel from the potatoes.

It’s quiet the task peeling them before cooking. To make things easier, I cook the potatoes with the peel on, let them cool a bit, and then peel. The peel comes off easily when potatoes are cooked.

Perfect for potlucks, picnics or summer barbecues. You can also pair it as raita or side salad to traditional Indian meals. You will love that incredibly simple yet deliciously creamy potato salad since it’s

Oil free

gluten free

and super creamy!

Creamy Potato Salad / Raita Recipe Variations

It’s fun to change things up so meals don’t get boring. Here are a few of my favorite ways to do it:

Add pineapple chunks to this salad. It makes it smooth, sweet and savory. Tropical island style !!

Add avocado. Another creamy vegetable addition. However add it very last minute before serving since avocado browns very quickly.

Add fresh mint leaves. Refreshing and minty tastes good !

Top the salad with toasted pine nuts or sliced almonds for nutty flavor and nice crunch.

If you love this healthy potato salad recipe, try some of our reader’s favorite recipes.

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Thai Zucchini Noodles

Mexican Street Corn Salad


If you make this Creamy Potato Salad Recipe, do let us know how you like it by star rating it and leaving a comment below.

We would love to hear your feedback!! Use the PIN button in the recipe card or image below to pin this recipe. Cheers !!

close up shot of Potato Salad coated with yogurt and garnished with cilantro and jalapeno peppers is served in blue bowl

Creamy Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Creamy potato salad / raita is healthier version of classic potato salad. Guilt free and wholesome salad is delicious without eggs, mayonnaise, oil or heavy cream.


  • 5-6 medium boiled potatoes
  • 1 tablespoon minced garlic
  • 3/4 cup cilantro, finely chopped
  • 1 teaspoon Himalayan Pink Salt, or to taste
  • 1.5 cup thick yogurt ( use plant based for vegan)
  • 1 jalapeno pepper de-seed and finely sliced
  • freshly ground black pepper for garnish on top per taste
  • 1 tablespoon apple cider vinegar or lemon juice ( optional but highly recommended)


1. Add the potatoes to a large stock pot and immerse them in water. Cover the pot. Bring to a boil and cook for 10-15 minutes, until the potatoes are tender when pierced with a fork. Drain the potatoes in a colander.

2. Once they cool down, remove the skin and gently dice them into 1 inch chunks. Scatter a tablespoon of vinegar or lemon juice over diced potatoes.

3. In a large bowl, add the potatoes and rest of the ingredients.  Using a wooden spoon, gently mix everything well. Add salt and freshly ground black pepper to taste.

4. Cover and refrigerate for a couple hours to allow the flavors to blend and to cool. Serve cold or at room temperature.

InstantPot Instructions to cook Potatoes :

Pour 1.5 cup of water in steel insert of the InstantPot or electric pressure cooker. Put a streamer basket in the main insert. Arrange the potatoes in single layer. Close the lid.

Set the valve to sealing or vent closed. Choose MANUAL or PRESSURE COOK setting on high for 6 minutes.

Once InstantPot or electric pressure cooker beeps after it's finished cooking, wait on keep warm timer for 5 minutes. Release the leftover pressure by moving the valve from sealing to venting. Open the lid.

Check the potatoes are tender when pierced with a fork. Remove from the steamer basket and let them cool. Follow rest of the instructions from step 2 above.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 229mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 4g

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