Spiced Potato Salad

Author: Canadian Living

A wonderful blend of Indian-inspired spices coats this moist, lightened-up salad. If you can't find black mustard seeds in health food or ethnic food stores, the salad is still delicious without them.

  • Portion size 4 servings

Ingredients

  • 4 red potatoes (1 lb/500 g total)
  • 2 teaspoons whole black mustard seeds
  • 1 tablespoon vegetable oil
  • 3 cloves of garlic minced
  • 1 onion chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cups plain yogurt
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped fresh parsley

Method

Scrub potatoes; prick several times with fork. In saucepan of boiling water, cook potatoes for 15 to 20 minutes or just until tender but not mushy. Drain and return to pot; dry over low heat for 30 seconds. Let cool and cut into 1-inch (2.5 cm) cubes.

Meanwhile, in nonstick skillet, cook mustard seeds over medium heat, stirring, for 2 minutes or until grey and popped. Stir in oil, garlic, onion, cumin, ground coriander, salt and pepper; cook, stirring occasionally, for about 5 minutes or until onion is softened.

Transfer to large bowl; let cool to room temperature. Stir in yogurt and mustard. Let stand for 30 minutes. Add potatoes; toss gently to coat. (Salad can be covered and refrigerated for up to 4 hours.) Garnish with fresh coriander.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 327 mg
  • Protein 5 g
  • Calories 179.0
  • Total fat 6 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spiced Potato Salad

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