Curried Potato Salad with Toasted Cumin
Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.
Ingredients
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5 large red potatoes (2 pounds)
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2 tablespoons olive oil
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1/2 teaspoon whole cumin seeds
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1/2 teaspoon yellow mustard seeds
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2 cups nonfat Greek-style yogurt
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4 tablespoons 1 percent low-fat milk
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1 teaspoon yellow curry powder
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1 red jalapeno chile, finely chopped, for garnish, optional
Directions
1.
Place potatoes in large saucepan, and cover with water. Bring to a boil; reduce heat to medium-low; simmer 20 minutes, or until potatoes are just tender. Drain, and return to pan. Cover with kitchen towel, and let stand 20 minutes. Cool. Cut into 1/4-inch-thick slices.
2.
Heat oil in skillet over medium heat. Add cumin and mustard seeds, and saute 3 minutes, or until mustard seeds start to pop. Remove from heat.
3.
Whisk together yogurt, milk, curry powder, and cumin seed mixture in large bowl. Add potatoes, and toss to coat. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Garnish with chopped jalapenos, if using.
Nutrition information
Calories 145, Total Fat 4 g, Saturated Fat 1 g, Sodium 323 mg, Carbohydrate 21 g, Fiber 2 g, Protein 8 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet
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