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Curried Potato Salad
Potatoes, full of vitamin C, are satiating and delicious in this curried potato salad. Turmeric, cumin, coriander, a touch of cayenne, and protein-rich yogurt are married in a flavourful dressing that’s finished with a hint of sweetness from dried apricots, chopped cilantro, and earthy kalonji.
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Ingredients
- 1.5 lbs (680 g) small new yellow potatoes
- 1/4 cup (60 mL) Greek yogurt
- 1 tsp (5 mL) apple cider vinegar
- 1/2 tsp (2 mL) ground turmeric
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) ground coriander
- 1/4 tsp (1 mL) cayenne pepper
- 1/2 cup (125 mL) scallion
- 2 Tbsp (30 mL) finely chopped dried fruit, such as apricot or mango
- 1/4 cup (60 mL) chopped fresh cilantro
- 1 Tbsp (15 mL) nigella seeds (kalonji), to garnish
- Scallion, to garnish
Directions
01
Boil or steam potatoes until tender. Drain and allow to cool completely.
02
Combine yogurt, apple cider vinegar, turmeric, cumin, coriander, and cayenne pepper in large bowl.
03
Quarter potatoes and add to bowl with scallion, chopped dried fruit, and cilantro. Toss to coat potatoes with dressing.
04
Transfer to serving bowl and sprinkle with nigella seeds and scallion.
