Curried Potato Salad with Toasted Cumin

Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.

Ingredients

• 5 large  red potatoes (2 pounds)
• 2 tablespoons  olive oil
• 1/2 teaspoon  whole cumin seeds
• 1/2 teaspoon  yellow mustard seeds
• 2 cups  nonfat Greek-style yogurt
• 4 tablespoons  1 percent low-fat milk
• 1 teaspoon  yellow curry powder
• 1   red jalapeno chile, finely chopped, for garnish, optional

Directions

1

Place potatoes in large saucepan, and cover with water. Bring to a boil; reduce heat to medium-low; simmer 20 minutes, or until potatoes are just tender. Drain, and return to pan. Cover with kitchen towel, and let stand 20 minutes. Cool. Cut into 1/4-inch-thick slices.

2

Heat oil in skillet over medium heat. Add cumin and mustard seeds, and saute 3 minutes, or until mustard seeds start to pop. Remove from heat.

3

Whisk together yogurt, milk, curry powder, and cumin seed mixture in large bowl. Add potatoes, and toss to coat. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Garnish with chopped jalapenos, if using.

Nutrition Facts

Calories 145, Total Fat 4 g, Saturated Fat 1 g, Sodium 323 mg, Carbohydrate 21 g, Fiber 2 g, Protein 8 g, Sugars 4 g
Percent Daily Values are based on a 2,000 calorie diet