RecipesSidesMonsoon Potato Salad

Monsoon Potato Salad



SERVINGS: 6 – 4 oz. Servings


2 cups Diced boiled potatoes one large potato or two small russet potato

1/2 cup Grilled corn kernels one corn of cob

1/4 cup Mayonnaise low fat or regular

1 tsp Dijon mustard plain or grainy

1/2 tsp Celery seeds

1/4 cup Chopped scallions white and green parts

1/4 cup Chopped celery

1 Hard- boiled diced egg

1/4 cup Monsoon Kitchens® (MK) Cilantro Chutney


  1. Peel potato, cut in fourths and put it in a sauce pan, cover with water and boil until potatoes are cooked.
  2. Drain the potatoes, cool and dice small.
  3. Grill corn on medium heat for 6-7 minutes until all the kernels are charred but not burnt.
  4. Mix all the ingredients for the salad in a bowl, including Monsoon Kitchens Cilantro Chutney. Mix well.
  5. Chill in refrigerator for at least 4 hours to cool completely.
  6. Serve cold.


To reduce the fat content, substitute half the mayonnaise with non-fat or low-fat yogurt to the mix. It might affect the mouth feel but won’t affect the taste

Monsoon Kitchen Products Used in this Recipe