Indian-spiced potato salad

Name: Indian-spiced potato salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters flaked almonds, toasted; 1 teaspoon cumin seeds, just crushed; 1 leave Coriander to serve; 50 grams fresh coriander leaves, washed; 25 grams fresh mint leaves, washed; 2 garlic cloves, skinless; 1 small green chili pepper; 4 servings Coriander-mint dressing (recipe below); 237 milliliters mixed vegetables (carrots, corn, peas), cooked; 1 teaspoon mustard seeds; 4 Tbsps natural yogurt (I used Turkish yogurt, similar to Greek yogurt); 59 milliliters raisins; 4 servings Salt, to taste; 4 servings Salt and pepper, to season; 1 spring onion, sliced (both white and green); 1 teaspoon sugar; 1 pinch Pinch of tumeric powder; 3 Tbsps unsalted butter, softened; 600 grams waxy potatoes, peeled and left whole; 1 Tbsp white wine vinegar

Indian-spiced potato salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 325 calories, 8g of protein, and 15g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt and pepper, chili pepper, coriander-mint dressing, and a few other things to make it today.

Instructions

Put potatoes in a pan and cover with cold water and a pinch of salt. Bring to the boil and then turn down heat to simmer.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Frying Pan

While potatoes boil, heat butter in a small pan and put in the crushed cumin and mustard seeds.

Ingredients you will need

Mustard Seeds

Potato

Butter

Cumin

Equipment you will use

Frying Pan

Let heat up slowly, till mustard seeds start to fizzle and pop.

Ingredients you will need

Mustard Seeds

Pop

Remove from heat, add a pinch of turmeric powder and the white wine vinegar, stir well. Set aside

Ingredients you will need

White Wine Vinegar

Turmeric

Test potatoes for doneness, using a sharp knife. When cooked, strain off water and cut the potatoes into smaller pieces, while hot.

Ingredients you will need

Potato

Water

Equipment you will use

Knife

Pour over the butter and vinegar mixture and the cooked vegetables and gently toss to combine. Check and adjust seasoning.

Ingredients you will need

Vegetable

Seasoning

Vinegar

Butter

Just before serving, top salad with flaked almonds, raisins, spring onions and coriander leaves. (Note that my husband enjoyed his with some iceberg lettuce.).

Ingredients you will need

Iceberg Lettuce