Indian Potato Salad

Indian Potato Salad

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

Prep Time

10

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Low-fat sour cream is an excellent substitute for the yogurt.
Variation
This dish also tastes delicious if you skip the yogurt ingredient, making it a great side dish to steak or roast chicken.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.