Viral Smashed Potato Salad - Indian Style

The internet's favourite potato salad just got an incredible Indian makeover!

This isn't your typical mayo-heavy potato salad - we're taking the viral smashed potato trend and giving it serious plant-based protein power with a creamy hemp-chana dal dressing that's absolutely addictive. Think tangy tamarind, aromatic spices, and that

perfect contrast of crispy smashed potatoes with tender lentils and marinated tofu. At 35 grams of protein per serving, this wholesome salad proves that viral food can be both delicious and nourishing. Get ready for your new obsession!

Ingredients:

For the Potatoes:

• 750g small waxy potatoes (fingerling or baby potatoes)

• 1/2 tsp turmeric powder

• 1 tsp salt or to taste

• 1 tablespoon extra virgin olive

For the Hemp-Chana Dal Dressing:

• 1/2 cup raw chana dal (split chickpeas), soaked for 2 hours

• 1/4 cup hemp seeds

• 45ml (3 tbsp) fresh lemon juice

• 1 tbsp tamarind paste

• 2.5cm (1 inch) fresh ginger, peeled

• 2 green chilies (adjust to taste)

• 1 tsp cumin seeds, toasted

• 1/2 tsp coriander powder

• 2 dates

• 1/2 tsp black mustard seeds

• 1/2 cup water (more as needed)

• Salt to taste

For the Tofu Marinade:

• 220g firm tofu, cubed

• 2 tbsp soy sauce or tamari

• 1 tbsp lemon juice

• 1 tsp garam masala

• 1.25ml (1/4 tsp) black pepper

• 5ml (1 tsp) nutritional yeast (optional)

For the Salad:

• 225g green lentils (I used a 400g can which I rinsed and drained)

• 250 grams spinach leaves, roughly chopped

• 1 medium red onion, thinly sliced

• 1/4 cup fresh mint leaves, chopped

• 1/4 cup fresh coriander (cilantro), chopped

• Chaat masala for sprinkling

Instructions:

Prepare the Potatoes:

1. Boil potatoes until fork-tender (15-20 minutes)

2. Drain and let cool slightly

3. Using a fork or potato masher, gently smash each potato to create craggy surfaces

4. Oil-free option: Arrange on parchment-lined baking sheet and bake at 220°C (425°F) for 15-20 minutes until golden

5. Low-oil option: Use 1 tablespoon extra virgin olive oil in a non-stick pan to lightly crisp the edges

6. Set aside to cool

Make the Hemp-Chana Dal Dressing:

1. Drain soaked chana dal and add to a blender with hemp seeds

2. Add lemon juice, tamarind paste, ginger, green chilies, dates, toasted cumin and coriander seeds

3. Blend with water until smooth and creamy (consistency should be pourable but thick)

4. Season with salt and adjust tanginess with more lemon juice if needed

5. Set aside

For marinated tofu:

1. Cut tofu into cubes and gently press to remove excess water

2. Whisk together soy sauce, lemon juice, garam masala, turmeric, coriander, black pepper, and nutritional yeast

3. Marinate tofu cubes for at least 30 minutes (or up to 4 hours)

4. Bake at 200°C (400°F) for 25-30 minutes until golden and slightly crispy, flipping halfway through

5. Wash and chop your spinach

6. Drain your lentils and wash them thoroughly

7. Slice red onion very thinly and soak in cold water for 10 minutes to reduce sharpness

Assemble the Salad:

1. In a large serving bowl, combine smashed potatoes, cooked lentils, and marinated baked tofu

2. Add your spinach, drained red onion, mint, and coriander

3. Pour the hemp-chana dal dressing over everything

4. Gently toss to combine

5. Sprinkle with chaat masala

6. Let sit for 15-20 minutes to allow flavours to meld

Serving Notes:

• Serve at room temperature or slightly chilled

• Garnish with extra hemp seeds and fresh herbs

• Best enjoyed within 2-3 hours of assembly

• Stores in refrigerator for up to 2 days

Nutritional info: 645 calories, 29.7g total fat, of which saturates 2.3g 75.4g carbs, 34.5g protein