Indian Potato Salad

 

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

• 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.