Spiced Potato Salad 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



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


  • Iron 12.0
  • Folate 9.0
  • Calcium 10.0
  • Vitamin A 1.0
  • Vitamin C 25.0
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Spiced Potato Salad