Indian Summer Potato Salad

Serving Size: 2-3 | Prep Time: 10 minutes | Cook Time: 15 minutes 

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  • 3-5 red potatoes; medium sized & quartered 
  • 4 eggs; hardboiled & quartered
  • ½ cup red onion; finely diced
  • ⅓ cup celery; finely diced
  • ¼ cup pickles; finely diced 
  • ⅓ cup mayonnaise 


  • 1 tbs curry powder
  • 1 tbs Italian seasoning
  • ½ tbs Himalayan salt 


  • ¼ cup green onion; sliced


  1. Boil potatoes stockpot; add a generous amount of salt to the water. Drain the potatoes in a colander, place in a medium-large bowl and set aside.
  2. Whisk together mayo, curry powder, Italian seasoning, and Himalayan salt in a medium . Set aside, mustard and pickle relish in a small bowl until evenly combined. 
  3. Toss the remainder of the ingredients together: potatoes, eggs, celery, red onion, pickle, and pickle until all incorporated. 
  4. Make sure to garnish, taste, and season accordingly. 
  5. Cover the bowl and refrigerate for 1-2 hours before serving. 

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We sincerely hope you enjoyed this dish. Take a quick peek at our store for any items you may need to recreate this delicious recipe!


The Swamy's

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