If you’re a potato lover and eager to try a new salad, don’t miss out on this Nepali potato salad! Perfect for pairing with any main dish, it makes a great addition to any meal and is easy and quick to prepare.
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, also known as Aloo ko Achar or Aloo Sadeko.
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, this is a dish I often prepare. 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-photo instructions.
Table Of Content
What Is Nepali 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.
Ingredients You Need For Nepali Potato Salad
- 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)
Step By Step Photo Instructions To Make Nepali Potato Salad
#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. 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.
#2 Add chopped onion, ginger, garlic, sichuan pepper, and cilantro to the bowl alongside boiled potatoes.
#3 Heat oil on medium heat. Once hot, add fenugreek seed and let it cook until its lightly brown. Then add green chili, turmeric powder, red Kashmiri chili powder, cumin, and coriander powder. Let it cook for a min.
Other Potato Recipe : Dry Potato Curry
#4 After that, pour the oil into the bowl. Then, add lemon juice and salt to the bowl. Mix it well. Set it aside and serve after 10-20 minutes so that all seasonings are mixed well.
Please let me know what you think of this recipe in the comments, and give it a rating if you liked it.
Serving & Storage Suggestion
- Serve the Nepali Potato Salad as a side dish alongside traditional Nepali main courses like Dal Bhat (lentil soup and rice), chicken curry, or with 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.
- 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
Spicy Potato Salad | Aloo Ko Achar
- 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
- 1 tbsp mustard oil or any vegetable oil of your choice
- ½ tsp turmeric powder
- ½ tsp red chili Kashmiri powder
- ½ tsp cumin powder
- ½ tbsp coriander powder
- ½ tsp sichuan pepper (timmur) – optional
- ½ tsp fenugreek seeds
- ½ tbsp lemon juice
- salt (As per taste)
- 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. 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.
- Heat oil on medium heat. Once hot, add fenugreek seed and let it cook until its lightly brown. Then add green chili, turmeric powder, red Kashmiri chili powder, cumin, and coriander powder. Let it cook for a min.
- Pour oil into the bowl. Finally, add salt(as per taste) and lemon juice. Mix all the ingredients in a bowl. Set it aside for 15-20 mins and serve it as a side dish on a meal or as an appetizer.
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!