Indian Potato Salad

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

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
363.1
% Daily Value
Total Fat
8.9g
14%
Saturated Fat
1.4g
7%
Cholesterol
1.8mg
1%
Sodium
1107.7mg
46%
Total Carbohydrate
63.5g
21%
Dietary Fiber
8.4g
34%
Sugars
5.1g
Protein
9.7g
% Daily Value*:
Vitamin C
118.30%
118%
Calcium
12.20%
12%
Iron
20.10%
20%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.