Indian · Lunch
Spiced Potato Salad (Low-Calorie)
A chilled Indian-spiced potato salad built on boiled baby potatoes tossed with a light yogurt-mustard-seed dressing instead of mayonnaise. Cumin, curry leaves, turmeric and mustard seeds are tempered in minimal oil, then folded through with red onion, cilantro and lime for a tangy, low-fat side or light main.
$3
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
231Calories
8.1gProtein
6.4gFat
37.4gCarbs
6.9gSugar
5.9gFiber
680mgSodium
13mgChol
1.6gSat Fat
1180mgPotassium
130mgCalcium
2.4mgIron
0.2mcgVitamin B12
38mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Halve the baby potatoes and dice the red onion, chop the cilantro and green chili, ready in separate bowls.
2
Boil
Place potatoes in a saucepan, cover with cold water, bring to a boil over high heat, then reduce to medium and cook 12–15 minutes until tender.
3
Bloom
Warm the olive oil in a small pan over medium heat, add the mustard seeds and curry leaves, cook 30–45 seconds until seeds pop and leaves crisp, then stir in cumin and turmeric and cook 20 seconds over low heat until fragrant.
4
Build
Fold the warm potatoes, tempered spices, red onion, green chili and half the cilantro into the yogurt dressing until evenly coated, working gently to keep potatoes intact.
5
Chill
Rest the salad in the refrigerator for 10 minutes to let flavors settle and dressing cool.
6
Plate
Transfer the salad to a plate and scatter the remaining cilantro over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g baby potato, halved
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp mustard seed
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1616 curry leaves
- 22 small green chili-fresh
- 2 tsp2 tsp olive oil
- 4 tbsp60g red onion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
