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| General Category : Salads and Salad Dressings |
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| Food Group : Potatoes |
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| This dish is a zesty twist on traditional potato salad. |
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Ingredients
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1 1/2 lb (750 g) cooked red potatoes |
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1lb (500 9) green beans, cut into 3/4-inch (2 cm) pieces |
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2 tbsp (30 rnL) vegetable oil |
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1 tsp (5 mL) mustard seeds |
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1/2 tsp (2 mL) cumin seeds |
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1 tbsp (15 mL) minced gingerroot |
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2 cloves garlic, minced |
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1 1/2 tsp (7 mL) ground coriander seeds |
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1/4 tsp (I1 mL) turmeric |
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1/4 tsp (1 mL) cayenne pepper (approx) |
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Pinch ground cinnamon |
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1/2 tsp (2 mL) salt |
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1 tbsp (15 mL) lemon juice |
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3/4 cup (175 mL) yogurt |
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1/4 cup (50 mL) mayonnaise |
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2 green onions, thinly sliced |
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1 tbsp (15 mL) coarsely chopped coriander leaves |
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Preparation
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Cut potatoes into 3/4-inch (2 cm) cubes. Meanwhile, cook beans in a pot of boiling salted water until tender-crisp, about 4 minutes. Drain; cool under cold water and drain well.
Heat oil in a large, preferably nonstick skillet set over medium-high heat. Add mustard seeds. When they pop, add cumin, ginger and garlic. Cook until ginger browns lightly. Add ground coriander, turmeric, cayenne (to taste), cinnamon and salt. Stir well, then add potatoes. Cook for 1 to 2 minutes, stirring to coat potatoes with spices. Transfer to bowl and toss with lemon juice. Let cool completely.
Combine yogurt, mayonnaise, green onions and coriander in a large bowl. Add cooled potatoes and green beans and mix well. Cover and refrigerate.
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