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Indian Potato Salad

Blogger Cate O'Malley from Sweetnicks shares a favorite recipe.

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  • Prep Time 10 min
  • Total Time 60 min
  • Servings 4

Ingredients

3
lb potatoes, scrubbed, cut into bite-size pieces
2
tablespoons olive oil
2
tablespoons mustard seed (brown or yellow)
1
teaspoon kosher (coarse) salt
1
teaspoon cumin
1
teaspoon garam masala
1/2
cup plain low-fat yogurt
1
cup fresh cilantro, chopped
Additional salt and pepper to taste

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2 Place potato pieces in single layer on cookie sheet. Drizzle with olive oil. Sprinkle with mustard seed, kosher salt, cumin and garam masala; toss to coat well.
  • 3 Bake 35 to 40 minutes or until potatoes are brown and beginning to crisp. Cool completely.
  • 4 In medium bowl, mix cooled potatoes, yogurt, cilantro, salt and pepper.

EXPERT TIPS

Expert Tips

Low-fat sour cream is an excellent substitute for the yogurt.

This dish also tastes delicious if you skip the yogurt ingredient, making it a great side dish to steak or roast chicken.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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