Indian Potato Salad

Recipe ingredients

• 3 medium Québec potatoes
• 2 Tbsp. (30 mL) Irresistibles colza oil*
• 2 tsp. (10 mL) ) Irresistibles mustard seeds*
• 2 tsp. (10 mL) ) Irresistibles cumin seeds*
• 6 Tbsp. (90 mL) minced onion
• 1/2 tsp. (2.5 mL) small hot pepper
• 1 cup (250 mL) plain yogurt 2%
• Fresh shopped coriander and salt to taste

Preparation

Boil potatoes in salted water, drain and set aside to cool. Peel and cut into 1/2 in (1 cm) cubes.
Heat oil in a heavy-bottomed saucepan over high heat.
Add mustard seeds and cumin. When they start to crackle and pop, add minced onion then stir constantly while adding hot pepper, coriander and potatoes.
Stir potatoes frequently until coated in spices. Remove from heat and add salt. Pour yogurt into a bowl, add contents of saucepan and stir gently.
Refrigerate 1 hour before serving.

Suggestion

Origin: Indian

* We recommend Selection and Irresistibles products.

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