Samosa Potato Salad Recipe

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • About 8 medium potatoes
  • 1 tablespoon of olive oil or butter/margarine
  • 4 slices of cooked bacon
  • 1 cup of cooked peas (do not overcook)
  • 2 tablespoons of fresh chives OR green onion chopped
  • 1 package of Patak's Tikka Masala Sauce for Two or half a jar of Tikka Masala Sauce
  • 4 tablespoons of plain greek yogurt


  1. Cut the potatoes into bite size pieces, put in a pot and cover with water.
  2. Over high heat bring to a boil and cook until just tender. Do not overcook.
  3. Drain.
  4. Place the olive oil or butter/margarine in a large skillet over medium/high heat.
  5. Add the cooked potatoes and fry, tossing often, until the potatoes start to turn golden (about 2-3 minutes).
  6. Place the potatoes in a large bowl.
  7. Chop the bacon up into bite size pieces. Add to the potatoes.
  8. Add the chopped chives or onions.
  9. Add the peas.
  10. In a small bowl mix together the Tikka Masala sauce and the greek yogurt.
  11. Spoon into the potato bowl and gently toss, covering the potatoes well.
  12. I love this served warm but it can also be made ahead, stored in the fridge and served chilled.