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Spiced Potato Salad

salads, vegetables, potatoes

1 pound red potatoes
2 teaspoons whole black mustard seeds
1 tablespoon vegetable oil
3 cloves garlic; minced
1 onion; chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup plain yogurt
1/4 teaspoon Dijon mustard
2 tablespoons chopped fresh coriander or parsley

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. 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 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.

Contributor: Canadian Living - June, 1997

Yield: 4 servings

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