Potato-Cucumber Salad with Mango
Yield
6 servingsPrep
20 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cumin seeds
|
|
| 2 | tablespoons |
paprika
|
|
| 1 | tablespoon |
coriander seeds
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
ginger
ground |
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | teaspoon |
dry mustard
|
|
| 8 | each |
red skinned potatoes
about the size of golf balls |
*
|
| 2 | medium |
cucumbers
|
|
| 2 | each |
mangos
firm, or papayas |
|
| ½ | each |
sweet red bell peppers
seeded |
|
| ¼ | cup |
orange juice
|
|
| 2 | tablespoons |
ginger
minced |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¼ | cup |
mint leaves
chopped, fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cumin seeds
|
|
| 3E+1 | ml |
paprika
|
|
| 15 | ml |
coriander seeds
|
|
| 5 | ml |
cayenne pepper
|
|
| 15 | ml |
ginger
ground |
|
| 15 | ml |
cinnamon
|
|
| 5 | ml |
dry mustard
|
|
| 8 | each |
red skinned potatoes
about the size of golf balls |
*
|
| 2 | medium |
cucumbers
|
|
| 2 | each |
mangos
firm, or papayas |
|
| 0.5 | each |
sweet red bell peppers
seeded |
|
| 59 | ml |
orange juice
|
|
| 3E+1 | ml |
ginger
minced |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 59 | ml |
mint leaves
chopped, fresh |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small sauté pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3 to 4 minutes.
Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle.
Set aside.
Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes.
Drain, allow to cool to room temperature and cut in thirds.
Meanwhile, peel the cucumbers, cut them in half lengthwise, Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes. Toss well, season to taste with salt and pepper, toss again, and serve.
