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
Percent Daily Values are based on a 2,000 calorie diet
