Indian Potato Salad

by Cate on August 21, 2004

Print a PDF of this recipe here.

3 pounds potatoes, cut in bite size chunks
2 T olive oil
2 T mustard seeds
2 tsp coriander seed, crushed
1 tsp salt
½ cup low-fat plain yogurt
1 cup cilantro leaves, finely chopped
½ tsp salt
¼ tsp pepper
2 green onions, trimmed, sliced

Heat oven to 400. Toss together the potatoes, oil, mustard seed, crushed coriander and salt in roasting pan. Roast in oven for 35-45 minutes or until potatoes are light brown and fork tender. Meanwhile, combine yogurt, cilantro, salt and pepper. Toss together potatoes and dressing in bowl. Add green onion. Serve.

Notes: Woman’s Day magazine recipe, modified by me. Loved this one.

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