Nepali-Style Potato Salad (Chukauni)

Name: Nepali-Style Potato Salad (Chukauni)
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Nepali
Ingredients: as needed Potatoes; as needed Thick yogurt (dahi); as needed Mustard oil; to taste Green chilies; 1/2 Onion; 1 tsp Garlic & ginger paste; 1/2 tsp Fenugreek seeds (methi); 1/4 tsp Turmeric powder; to taste Red chili powder; to taste Salt; as needed Fresh coriander leaves; 1/4 tsp Sesame seeds

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⏱️ Prep: 20m

🔥 Cook: 5m

🎬 Video: 20s

📊 Easy

🏠 Cuisine: Nepali 🍽️ Course: Side Dish 👥 Servings: 4

Tired of the same old creamy potato salad? Try this tangy, spicy, and refreshing Nepali-style potato salad – a traditional dish called Chukauni, made with yogurt, potatoes, onions, mustard oil, and toasted fenugreek seeds. This version comes straight from Butwal, Nepal, where it’s enjoyed year-round. No mayo, no cream – just real flavor and tradition in every bite.

Instructions

Boil potatoes until soft but not mushy. Peel and cube them.
Whisk plain thick yogurt until smooth.
Heat mustard oil in a small pan over medium heat.
Add fenugreek seeds to the hot oil and cook until they turn dark brown (but not burnt).
Immediately add turmeric powder and optional sesame seeds to the hot oil, stirring quickly for a few seconds. Remove from heat.
In a large mixing bowl, combine the cubed potatoes, whisked yogurt, thinly sliced onion (if using), sliced or crushed green chilies, garlic & ginger paste, red chili powder, and salt to taste.
Pour the hot tempered oil mixture (tadka) over the ingredients in the bowl.
Gently stir everything together until well combined, ensuring the tadka is evenly distributed.
Let the potato salad sit for a few minutes to allow the flavors to meld.
Serve as is, or garnish with fresh coriander leaves if desired (note: the original text suggests avoiding coriander if its strong smell is disliked).

💡 Chef’s Notes

Flavor Profile: Tangy from yogurt, smoky-spicy from mustard oil & tadka, earthy and cooling – perfect balance of heat and chill.
How It’s Eaten: Perfect with beaten rice (chiura), alongside roti, sel roti, or even plain rice. Often served at family gatherings, parties, or picnics in Butwal.
Cultural Note: In Butwal, chukauni isn’t just a side dish — it’s a memory. It brings together the whole family, especially in the evenings or on weekends. Whether served with hot chiura on a rainy day or with sel roti during Dashain, it connects generations.