Indian Potato Salad

Robin DuPree

By
@robdupree

I found this recipe in a cookbook called, "Potatoes", and decided to make it since I love many simplie variations of potato salads. This potato salad taste best if prepared the night before since it allows for the flavors to permeate throughout the salad, and it has a nice fruity taste after it has been refrigerated for a couple of hours. Also, the recipe calls for the preparation of poppadoms, but I did not like the lentil flavor of the flour. I would suggest Naan bread with this recipe to add for flavor.


Featured Pinch Tips Video

Comments:

Prep:

20 Min

Cook:

25 Min

Ingredients

5 c
mealy potatoes, diced
2 3/4 oz
small broccoli florets
1
small mango, diced
4
scallions, sliced
salt and pepper

DRESSING

1/2 tsp
ground cumin
1/2 tsp
ground coriander
1 Tbsp
mango chutney
3/4 c
lowfat unsweetened yogurt
1 tsp
chopped fresh ginger root
2 Tbsp
chopped fresh cilantro

Directions Step-By-Step

1
Cook the potatoes in a pan of boiling water for at least 10 minutes, or until tender when poked with a knife. Drain and clean the potatoes. Place them in a mixing bowl.
2
Meanwhile, blanch the broccoli florets in a seperate pan of boiling water for at least 2 minutes. Drain the broccoli, chop, and place into the bowl of diced potatoes.
3
After the potatoes and broccoli florets have cooled, add the diced mango and scallions to the mixture. Season to taste with salt and pepper.
4
In a seperate small bowl, mix the ingredients for the salad dressing.
5
Spoon the dressing into the potatoe mixture while being careful not to break up the potatoes.
6
Serve the salad immediately while accompanied by Naan bread.

About this Recipe