Monday, August 20, 2007
Indian Potato Salad

Print a PDF of this recipe here.

3 pounds potatoes, cut in bite size chunks
2 T olive oil
2 T mustard seed
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.

Sweetnicks Notes: Woman's Day magazine recipe, modified by Sweetnicks. Loved this one.


tip jar heart imageTip Jar
I love writing for all my Sweetnicks readers every day, and sharing little bits of our Food & Life with all of you. If you've enjoyed coming here and would like to leave a tip, this is your opportunity to do so. All monies go towards Sweetnicks' operating costs. Thank you!