Indian Roasted Potato Salad with Swiss Chard

Now this is a salad.


But not like salad salad. More like SALAD, BABY.

Actually, when I made it, Aaron and I tasted it together and I said, “It’s hearty! Definitely could be a side dish.” But he spoke right at the same time and said, “Whoa! This is definitely more like a salad.” So if you heard us it would have sounded like this, “It’s whoa hearty this definimorecouldlibeasaladsidedish.”

Aren’t you so happy for us?

I can’t wait for you to make it BECAUSE of so many things.

a) tiny baby buttery golden potatoes cut into a small dice and roasted with a kiss of Indian spices.

b) ribbons of rainbow chard lightly wilted under the touch of fresh lemon and silky yogurt.

chardpot1  chardpot2

c) let the infection dry out as much as possible before applying the ointment to the diaper ras – oh. Wait. Oh gosh. I’m so sorry. That was meant for . . . something else. How embarrassing!

And you’re never ever going to make this dish.

Anyway, this salad/side dish whathaveyou is going to rock your face off. The combination of warm spiced potato nibblets with the raw swiss chard and the bursts of fresh lemon GOSH. You could totally serve it with a succulent roasted chicken, a side of seasonal veggies and a vat of chocolate pudding.


My work here is done.

Indian Roasted Potato Salad with Swiss Chard:

What it took for 4 – 6:

* 1 1/2 pound baby golden potatoes, halved and/or quartered
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. ground turmeric
* 1 tsp ground cumin
* 1 tsp garlic powder
* pinch salt and pepper
* 1 large bunch swiss chard, shredded (or cut into thin ribbons)
* 2 Tbs. Greek yogurt
* 2 Tbs. extra-virgin olive oil
* 2 Tbs. lemon juice (more if desired)
* pinch of salt and pepper

Place the diced potatoes on a large baking sheet, covered in foil. The turmeric stains, man! Toss with the oil, turmeric, cumin, garlic powder, salt and pepper. Slide into a 400 degree oven and roast for 30-40 minutes, or until browned all over and tender, tossing halfway through.

In a small bowl, whisk together the yogurt, remaining oil, lemon juice, and a pinch of salt and pepper.

In a large bowl place the ribboned chard and roasted potatoes. Drizzle with the lemon dressing and toss to coat.

Serve garnished with fresh parsley or basil, if desired. (or chunks of good bacon!)


Diaper rash not included.

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21 Responses to Indian Roasted Potato Salad with Swiss Chard

  1. Tieghan June 3, 2014 at 10:00 pm #
    Salad BABY you say?? I like it! :) Looks awesome, Bev!
  2. Averie @ Averie Cooks June 3, 2014 at 10:03 pm #
    Gorgeous salad, Bev! Love chard! pinned :)
  3. Amy @ Thoroughly Nourished Life June 3, 2014 at 10:47 pm #
    I don't even think I will be able to share this with my other half... Perhaps I could make it and hide it and eat it in precious...
  4. Samina | The Cupcake Confession June 4, 2014 at 12:12 am #
    I ABSOLUTELY LOVE potatoes and cumin together! Somehow, they are just magical! And this salad is screaming my name! I WANT!!!!!!!!!!!!
  5. Millie l Add A Little June 4, 2014 at 12:58 am #
    This looks so delicious! I get the cumin works fabulously!
  6. Katrina @ Warm Vanilla Sugar June 4, 2014 at 5:12 am #
    I agree! THIS is a salad! Yummmm!
  7. Grumpy June 4, 2014 at 6:52 am #
    I've never even seen Swiss chard for sale, let alone tasted it. Where do people find all these exotic ingredients? And golden baby potatoes? Fuhget about it. This isn't New Yawk. Not in my local stores. Turmeric, check. Cumin, check. Those I have. Yogurt in any nationality, yes, but I can't stand the stuff. Seriously; it makes me shudder to even think about the sour-milk stuff. Ditto lemon; how do you feel about limes? I live in lime heaven, and love them, but lemons can just take a hike. I like the idea of a hearty salad, though; one, because I love salads, and two, I want my Hubs to get more salad into his recently triple-bypassed body. We're in the boonies, baby, and we'd like some alternatives if you can dream some up for the produce deprived parts of the country! I do grow my own romaine and sweet peppers, if that helps.
    • Bev Weidner June 4, 2014 at 7:06 am #
      Hey! You can absolutely adjust this salad to your liking. I usually find chard right next to kale. But if you don't have either, any green will work just fine. Spinach, romaine, arugula - anything! And any kind of potato you can dice up and spice is perfect. Doesn't have to be golden. If you hate lemons and yogurt, that's fine! Sub a tiny bit of white wine vinegar and honey. Anything works! Hope ya try it and dig it.
  8. Liz @ The Lemon Bowl June 4, 2014 at 7:36 am #
    There are not enough emoticons to express the joy this recipe gives me. <3
  9. Trisha (Stew or a Story) June 4, 2014 at 7:49 am #
    Yum! I absolute love crispy potatoes in salad. Is that weird? If so, I don't care because they're delicious! Can't wait to try this unique salad!
  10. Claire Gallam June 4, 2014 at 9:53 am #
    I'd eat the crap out of that.
  11. Meredith June 4, 2014 at 11:05 am #
    Amazingly delicious!
  12. Bri | Bites of Bri June 4, 2014 at 2:40 pm #
    What's not to love?! Oh, right. Diaper rash! Good thing that's sold separately :)
  13. Laurie {Simply Scratch} June 4, 2014 at 4:49 pm #
    How 'bout you just slide that big bowl of deliciousness my way... I want it ALL!
  14. Joanna Cleaners Finsbury Park Ltd. June 5, 2014 at 9:27 am #
    God, It looks so tasty. I envious you. For my regret I'm allergious to that contained in the potatoes.
  15. Dhruv Bhagat June 5, 2014 at 11:49 am #
    Hey Bev! Though, your recipes are perfect and amazing.. But I want you to share nutritional facts, PFC and total calories about each and every recipe too! It will help people not to go to another blog for searching the same.. By the way, you are doing great work :)
    • Bev Weidner June 5, 2014 at 12:05 pm #
      Thanks, Dhruv! There are nutritional calculators out there that can figure out all this stuff. With twins, I barely have time to post, much less figure out all the calories, etc. But I'm glad you're enjoying the recipes!
  16. Jen Renee October 3, 2017 at 9:59 pm #
    Served this with some baked chicken for dinner tonight. I thought it was good and hubby liked it too, especially when I told him there was lots of healthy stuff in it (turmeric, greens, yogurt...). Makes a lot. Will half recipe next time and probably sprinkle some bacon on top, per Bev's suggestion. Oooh, peppered bacon! I read black pepper helps your body absorb turmeric. :) Thanks for the recipe!
    • Jen Renee October 4, 2017 at 11:19 am #
      Note: This was great left over the next day. Not soggy because greens are tough and hearty. It was actually better, because the flavors had intensified.


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