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Categories: Salads, Vegetarian

Indian Curried Potato Salad

It's summer and time to get out that trusty potato salad recipe. Or is it? With all the interesting potato salads around Los Angeles, it might be time to try something new, something exotic--anything but that tired, tame old bowl ... Read more

Total time: 1 hour | Serves 4 to 6
  • 1 1/2 pounds baby red boiling potatoes
  • 2 tablespoons oil
  • 1/3 cup cashew pieces
  • 1/2 onion, finely chopped
  • 1 tablespoon minced ginger root
  • 1 clove garlic, minced
  • 4 teaspoons Madras curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 2 tablespoons plain yogurt
  • 1/4 cup cilantro leaves, chopped

Step 1Wash the potatoes well. Do not peel them. Cut them in half if they're small, into quarters if large.

Step 2Heat the oil in a skillet over medium heat. Add the cashews and cook until browned, 2 to 3 minutes. Remove the nuts from the skillet and set them aside.

Step 3In the remaining oil, cook the onion, ginger and garlic over medium-low heat until very tender, about 5 minutes. Stir in the curry powder, turmeric and salt. Add the potatoes and toss with the seasonings. Add the water and yogurt, cover and cook over medium heat until the potatoes are tender, 20 to 25 minutes. If the heat is too high and the potatoes dry out, add water, a tablespoon at a time. There should be no excess liquid remaining in the pan. Stir in the cashews, then the cilantro. Turn the salad out onto a platter or into a bowl. Serve at room temperature.

Each of 6 servings:
206 calories; 208 mg sodium; 1 mg cholesterol; 9 grams fat; 1 gram saturated fat; 30 grams carbohydrates; 4 grams protein; 2.84 grams fiber.
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