Grilled Sweet Potato Salad |

Grilled Sweet Potato Salad

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Prep Time: 15 Minutes | Cooking Time: 15 Minutes

Serves 4–6 as a side dish

In North India, sweet potatoes are grilled whole in their skins on street stalls and served with lemon juice and a delicious spice blend, chaat masala. This is a Westernised, embellished version of that dish and it works really well as an amazing summery salad, one to have up your sleeve for any barbecues or last-minute guests.


For The Sweet Potatoes:

  • 2 large sweet potatoes (around 450g/1lb in total), scrubbed
  • Salt and lots of freshly ground black pepper
  • A little vegetable oil
  • 1⁄4 of a small red onion, very thinly sliced
  • 1 Indian green finger chilli (chile), deseeded and finely chopped
  • 1 tbsp of pumpkin seeds, lightly toasted in a pan until puffed up
  • 2 large handfuls of watercress or rocket

For The Dressing:

  • 2 tsp of lemon juice
  • 4 tbsp of mayonnaise
  • 2 rounded tbsp of Greek yoghurt
  • 2 tbsp of extra virgin olive oil
  • 1⁄2–3⁄4 tsp of chaat masala
  • 1 medium-small garlic clove, finely grated
  • 1⁄2 tsp of brown mustard seeds
  • 1⁄2 tsp of fennel seeds


  1. Cut the potatoes into large wedges: the best way is to halve them horizontally and wedge each side. Place in a large pot of boiling salted water, return to the boil and simmer until the tip of a knife goes through easily, 8–10 minutes.
  2. Meanwhile, make the dressing. Whisk together the lemon juice, mayonnaise, yogurt, half the oil, the chaat masala and garlic; season to taste.
  3. Heat the remaining olive oil in a small saucepan, tilting it so the oil collects in one area. When hot, add the mustard seeds and reduce the heat. After 5 seconds, follow with the fennel seeds and cook until the mustard seeds pop, another few seconds or so. Stir into the dressing and season to taste.
  4. Drain the cooked potatoes and, once dry, place on a hot oiled griddle and cook for 1–2 minutes on each side, or until the wedges have lovely grill stripes.
  5. Add them straight into the dressing with the red onion, green chilli and most of the pumpkins seeds and leaves.
  6. Toss well, garnish with the remaining seeds and leaves and serve.

Recipe from Anjum Anand, author of I Love India and founder of The Spice Tailor, a range of authentic curry sauces, naans and daals