Spiced Potato Salad

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.

Servings: 4

Ingredients:
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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Peach Blackberry Cobbler
Tabbouleh
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4 red potatoes (1 lb/500 g total)
2 tsp (10 mL) whole black mustard seeds
1 tbsp (15 mL) vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 tsp (5 mL) each ground cumin and coriander
1/2 tsp (2 mL) each salt and pepper
3/4 cup (175 mL) plain yogurt
1/4 tsp (1 mL) dijon mustard
2 tbsp (25 mL) chopped fresh coriander or 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.
Source(s):
http://www.canadianliving.com/food/spiced_potato_salad.php

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Ingredients

* 900g/2lb small mew potatoes
* Salt and pepper
* 30ml/tbsp coriander or parsley, chopped
* Dressing:
* 150ml/1/4pint Greek style yogurt
* 1.25ml/1/4tsp ground coriander ( I use more)
* 1.25ml/1/4tsp ground cumin (I use more)

Directions

1. Lightly scrub the potatoes and cook in boilimg salted water for 10-12 minutes until tender.
2. In a large bowl, whisk together the yogurt and spices. Season with salt and pepper to taste.
3. Drain the potatoes and immediately stir into the dressing.
4. Leave to cool.
5. Just before serving, stir in the choppped coriander or parsley.
6. Serve at room temperature.
Source(s):
http://www.grouprecipes.com/24340/spiced-potato-salad.html

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Well, this isn't made with Indian spices, but, it is the best potato salad I've ever had and it's one of my Aunt Dorothy's specialties. It's loaded with lots of green and red bell peppers, chopped green onions, fresh cilantro, and black olives. She adds salt and white pepper to taste then mixes it with Hellmans Original salad dressing and a little bit of yellow mustard. She tops it off with sliced hard-boiled eggs and sprinkles it with a lot of ground paprika. It has a tex-mex kind of flavor that goes really well with bar-be-qued chicken, pork and beef.
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