Potato Cucumber And Tomato Raita – Bon Appetit
Description
This American salad features Red-skinned potatoes, . The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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peeled,
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cut into 1/2-inch -cubes 2 tb Vegetable oil 1 lg Onion, finely chopped 2 Jalapeno chilies, seeded, -chopped 1 tb Mustard seeds 1 tb Cumin seeds 3 c Low-fat (do not use nonfat) -plain yogurt 1 English hothouse cucumber, -
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cut into 1/2-inch cubes 3 lg Tomatoes, seeded,
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cut into -1/2-inch pieces Fresh cilantro leaves
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Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes.
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Drain potatoes well.
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Transfer potatoes to large bowl and cool.
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Heat vegetable oil in heavy medium skillet over high heat.
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Add chopped onion and stir until beginning to brown, about 4 minutes.
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Add chopped jalapeno chilies and stir until beginning to soften, about 1 minute.
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Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds.
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Immediately pour onion mixture over potatoes and stir to coat.
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Mix in low-fat yogurt, cucumber and tomatoes.
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Season raita to taste with salt and pepper.
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Cover tightly and refrigerate until well chilled, at least 2 hours.
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(Raita can be prepared up to 6 hours ahead.
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Keep refrigerated.) Garnish raita with firesh cilantro leaves and serve.
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Bon Appetit/August/94 Scanned & edited by Di Pahl &
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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