{soups-salads-and-salad-dressings} SPICY POTATO SALAD

 

SPICY POTATO SALAD

From: Peak of the Market (Winnipeg, Manitoba, Canada, 5/20/2016)

1 1/2 lbs red potatoes, cooked & cut into cubes

1 lb green beans, sliced & cooked tender crisp

2 tablespoons vegetable oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon minced ginger root

2 minced garlic cloves

1 1/2 teaspoons ground coriander seeds

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

Pinch ground cinnamon

1/2 teaspoon salt

1 tablespoon lemon juice

3/4 cup plain yogurt

1/4 cup mayonnaise

2 green onions, thinly sliced

1. In a large non-stick skillet, heat the oil over medium high heat. Add the mustard seeds. When they pop, add the cumin seeds, ginger and garlic. Cook until the ginger browns lightly.

2. Add the ground coriander, turmeric, cayenne pepper, cinnamon & salt. Stir well.

3. Add the potatoes. Cook for 1 to 2 minutes, stirring to coat the potatoes with the spices. Transfer to a bowl & toss with the lemon juice. Cool completely.

4. In a large bowl, combine the yogurt, mayonnaise & green onions. add the cooled potatoes & green beans, mixing well.

5. Cover the bowl & refrigerate.

Serves 6

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Posted by: pgeistfeld@yahoo.com

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