Spicy Roasted Potato Salad
United States Potato Board
- Yield: 6 servings
Ingredients
- 2tablespoons vegetable oil
- 1teaspoon cumin seeds
- 1teaspoon black mustard seed
- 1/2teaspoon ground ginger
- 1/2teaspoon red chili flakes
- 1/2teaspoon turmeric
- 1 1/2pounds russet potatoes, unpeeled, cut into 3/4-inch cubes
- 1/4teaspoon salt
- 1cup cucumber, peel partly removed in strips, seeded and sliced 1/4-inch thick
- 1/2cup low-fat yogurt
- 2tablespoons chopped cilantro
- 1 1/2teaspoons seeded, finely chopped serrano chiles
Instructions
- In large sauté pan, heat oil. Add cumin seed, mustard seed, ginger, chili flakes and turmeric; sizzle about 30 seconds or until fragrant. Add potatoes and salt, toss to coat potatoes with spices.
- Transfer potatoes to sheet pan; roast in 400 degree oven about 30 minutes or until potatoes are golden and tender, stirring occasionally to brown potatoes evenly. In large bowl, combine potatoes with remaining ingredients. Serve warm or cold.
- Variation: Add 3/4 pound chicken breast strips to baking pan with potatoes. Cook in oven as directed.
Nutritional Info *per serving
- Calories 152
- Fat 5g
- Cholesterol 1mg
- Sodium 120mg
- Potassium 520mg
- Carbohydrate 23g
- Fiber 2g
- Protein 4g
