POTATO SALAD WITH INDIAN SPICES
Serves 4 to 6.
The bright color of this salad adds verve and flair to any menu, but is especially good with broiled steaks or chicken.
Indian Spice Sauté:
4 tbsp. cold-pressed canola or other mild oil
1 tsp. whole mustard seeds (dark brown preferred)
1 tsp. whole caraway seed
1/2 medium to large onion, minced
1 large clove garlic, minced
1/2-in. piece fresh ginger root, peeled and minced
1/2 to 1 whole medium jalapeño, minced, optional
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
The potatoes:
2 to 21/2 lb. small red skin potatoes, scrubbed
2 tbsp. salt
Juice of 1 large lime, or to taste
Salt and freshly ground black pepper to taste
1 c. plain whole-milk yogurt (Don't substitute low-fat yogurt)
Minced fresh coriander or mint, for garnish
Directions
Heat oil in a 10-inch skillet over high heat. Stir in mustard and caraway seeds and cook until mustard seed begins to pop, about 1 minute. Reduce heat to low and add onion, garlic, ginger, chile, turmeric, cumin, salt and pepper and cook 3 to 5 minutes, or until highly fragrant (if mustard seeds continue to pop, cover the pan as the spices cook). Remove from the heat and cover.
Cook the unpeeled potatoes as directed at left in water to cover with the 2 tablespoons of salt. Drain, run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Peel and cut into them into 1-inch pieces.
Heat the spice mixture over medium high. As soon as it is hot, stir in the potatoes, and gently stir until coated with spice mixture. Taste for seasoning and turn into a serving bowl. Squeeze lime over the potato, then fold in the yogurt.
Store in the refrigerator for 3 to 24 hours before serving. Taste again for seasoning before setting out on the table, and garnish with fresh coriander or mint, if desired.
Nutrition information per serving of 6:
Calories236Fat11 gSodium550 mg
Carbohydrates32 gSaturated fat2 gCalcium70 mg
Protein4 gCholesterol5 mgDietary fiber3 g
Diabetic exchanges per serving: 2 bread/starch, 2 fat.
