Indian Potato Salad

Break out of your same-old potato salad routine with this global-focused side dish.

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

lb potatoes, scrubbed, cut into bite-size pieces
tablespoons olive oil
tablespoons mustard seed (brown or yellow)
teaspoon kosher (coarse) salt
teaspoon cumin
teaspoon garam masala
cup plain low-fat yogurt
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.

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.