This refreshing salad offers a delightful contrast of textures and flavors, combining the earthiness of boiled red potatoes with the crisp crunch of cucumber and the sweet juiciness of ripe mango. The dressing is the star, featuring a homemade spice blend of toasted cumin, coriander, paprika, and a hint of cayenne for warmth, balanced by bright citrus notes from orange juice and fresh lemon. Finished with chopped mint and fresh ginger, its a light, vegan-friendly dish thats perfect for summer picnics, as a side to grilled meats, or as a standalone lunch. The spices bloom when toasted, creating an aromatic depth that simple store-bought mixes can’t match. Its colorful, nutritious, and incredibly easy to assemble.
Potato-Cucumber Salad With Mango
Description
This refreshing salad offers a delightful contrast of textures and flavors, combining the earthiness of boiled red potatoes with the crisp crunch of cucumber and the sweet juiciness of ripe mango. The dressing is the star, featuring a homemade spice blend of toasted cumin, coriander, paprika, and a hint of cayenne for warmth, balanced by bright citrus notes from orange juice and fresh lemon. Finished with chopped mint and fresh ginger, its a light, vegan-friendly dish thats perfect for summer picnics, as a side to grilled meats, or as a standalone lunch. The spices bloom when toasted, creating an aromatic depth that simple store-bought mixes can't match. Its colorful, nutritious, and incredibly easy to assemble.Ingredients
Directions
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In a small skillet, combine cumin seeds, paprika, coriander seeds, cayenne pepper, powdered ginger, cinnamon, and powdered mustard.
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Toast the spices over medium heat for 34 minutes, stirring constantly until fragrant and you see the first wisps of smoke.
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Remove from heat and let cool completely, then grind into a fine powder using a coffee grinder or mortar and pestle.
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Place red potatoes in a pot, cover with water, and bring to a boil.
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Cook potatoes for about 810 minutes until tender but still firm when pierced with a fork.
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Drain potatoes and let them cool to room temperature, then cut into bite-sized chunks.
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Peel cucumbers, cut them in half lengthwise, and slice into half-inch rounds.
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Peel and pit mangoes, then cut the flesh into bite-sized chunks.
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Seed and thinly slice the red bell pepper.
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In a large serving bowl, combine the cooled potatoes, cucumbers, mango chunks, and bell pepper strips.
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Add orange juice, minced fresh ginger, fresh lemon juice, chopped mint, and 1 tablespoon of the toasted spice mixture.
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Toss gently to combine, then season with salt and freshly ground black pepper to taste.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 243.1kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 30.5mg2%
- Total Carbohydrate 51.2g18%
- Dietary Fiber 12.1g49%
- Sugars 6.4g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store any remaining spice mix in an airtight container in a cool, dark place for future use.
This recipe mentions "Red Bliss potatoes about the" in the ingredients which seems incomplete; ensure you use approximately 8 medium red bliss potatoes for best results.
Ingredients such as cucumbers, mangoes, red bell pepper, orange juice, fresh ginger, lemon juice, and mint are referenced in the directions but not listed in the ingredients section. Ensure these are available for preparation.
