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Spiced Potato Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Spiced Potato Salad

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 179
pro 5 g
total fat 6 g
sat. fat 1 g
carb 28 g
fibre 2 g
chol 4 mg
sodium 327 mg
% RDI: -
calcium 10
iron 12
vit A 1
vit C 25
folate 9

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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.

Ingredients

  • 4 red potatoes, (1 lb/500 g total)
  • 2 tsp whole black mustard seeds
  • 1 tbsp vegetable oil
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup plain yogurt
  • 1/4 tsp Dijon mustard
  • 2 tbsp chopped fresh coriander or fresh parsley

Preparation

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.

 

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