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
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
- Folate 9.0
- Calcium 10.0
- Vitamin A 1.0
- Vitamin C 25.0
