INDIAN POTATO SALAD

Indian Potato Salad image

Provided by Robin DuPree

Time 45m

Number Of Ingredients 12

5 c mealy potatoes, diced
2 3/4 oz small broccoli florets
1 small mango, diced
4 scallions, sliced
salt and pepper
DRESSING
1/2 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp mango chutney
3/4 c lowfat unsweetened yogurt
1 tsp chopped fresh ginger root
2 Tbsp chopped fresh cilantro

Steps:

1. Cook the potatoes in a pan of boiling water for at least 10 minutes, or until tender when poked with a knife. Drain and clean the potatoes. Place them in a mixing bowl.
2. Meanwhile, blanch the broccoli florets in a seperate pan of boiling water for at least 2 minutes. Drain the broccoli, chop, and place into the bowl of diced potatoes.
3. After the potatoes and broccoli florets have cooled, add the diced mango and scallions to the mixture. Season to taste with salt and pepper.
4. In a seperate small bowl, mix the ingredients for the salad dressing.
5. Spoon the dressing into the potatoe mixture while being careful not to break up the potatoes.
6. Serve the salad immediately while accompanied by Naan bread.