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Pasta & potato salads

Indian Potato Salad
6 Yukon gold or other yellow-fleshed boiling potatoes
3 Tbsp. Inspirations Black Pepper Dipping Oil
1 jalapeno pepper, deveined, seeded, and minced
1 Tbsp. yellow mustard seeds
1 Tbsp. whole cumin seeds
1/2 tsp. ground turmeric
3/4 cup Nature's Place All Natural Roasted Unsalted Cashews, coarsely chopped
2 Tbsp. finely chopped Nature's Place Organic Mint
2 Tbsp. Nature's Place Organic Cilantro
1/2 cup plain non-fat yogurt
1/4 tsp. Inspirations Fleur de Sel sea salt
mint or cilantro sprigs for garnish (optional)
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Indian Potato Salad

Indian Potato Salad

Indian Potato Salad
  • Servings:Makes 6
  • Prep Time:20 minutes
  • Cook Time:40 minutes
1. Wash and peel potatoes and cut them into 1/2-inch pieces. Place in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Lower heat to medium and cook until potatoes are just tender, about 6 minutes. Drain and set aside to cool to room temperature, about 30 minutes.
2. While potatoes are cooking, heat oil in a medium skillet over medium-low heat. Add jalapeño and cook until slightly softened, 1 to 2 minutes. Add mustard and cumin seeds and cook, stirring, 1 to 2 more minutes, until the mustard seeds start to pop. Add turmeric and cashews and continue cooking, stirring frequently, another 2 to 3 minutes. Set mixture aside.
3. When potatoes have cooled, place them in a large serving bowl. Add the cashew spice mixture, mint, cilantro, yogurt, and salt. Stir gently to combine. Serve at room temperature or chilled, garnished with mint or cilantro sprigs if desired.
Source: fresh magazine May, June 2010