Seed-Spiced Potato Salad Recipe

Name: Seed-Spiced Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds thin-skinned potatoes; 3/4 pound carrots; 2 teaspoons salad oil; 1 teaspoon black or yellow mustard seed; 1 teaspoon cumin seed; 1 or 2 cloves garlic, minced; 1/4 teaspoon pepper; 1 cup plain nonfat yogurt; 1/4 cup chopped parsley; Salt

Servings: persons

1 1/2 pounds thin-skinned potatoes
3/4 pound carrots
2 teaspoons salad oil
1 teaspoon black or yellow mustard seed
1 teaspoon cumin seed
1 or 2 cloves garlic, minced
1/4 teaspoon pepper
1 cup plain nonfat yogurt
1/4 cup chopped parsley
Salt

1
Peel potatoes and carrots and cut into 3/4-inch chunks. Place vegetables on a rack at least 1 inch above boiling water in a 5- to 6-quart pan. Cover and steam over medium heat until vegetables are tender when pierced, 8 to 10 minutes. Let stand until cool, or to cool quickly, immerse vegetables in cold water. When vegetables are cold, drain well.
2
Meanwhile, pour oil into a 6- to 8-inch frying pan over high heat. When oil is hot, stir in mustard and cumin seeds. Cover pan, remove from heat, and shake (holding lid on) until popping subsides, about 40 seconds. Add garlic and pepper.
3
In a wide bowl, combine seed mixture, yogurt, drained vegetables, and parsley; mix gently. Add salt to taste. Serve salad, or cover and chill up to 6 hours.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds thin-skinned potatoes, 3/4 pound carrots, 2 teaspoons salad oil, 1 teaspoon black or yellow mustard seed, and more.

Yes, Seed-Spiced Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seed-Spiced Potato Salad

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