Potato Salad with Yogurt
An Indian twist on a traditional American potato salad
Servings: 6
Calories: 162kcal
Ingredients
- 6 medium potatoes about 2 pounds
- 1 cup thick yogurt
- 1 small red onion chopped (about 2/3 cup)
- 1 serrano chili chopped
- ½ tsp ginger grated
- ½ tsp red chili powder use 1/4 tsp if using cayenne
- 2 tsp cumin dry roasted and roughly ground
- 2 tsp salt or to taste
- ¼ tsp ground black pepper
- big handful of chopped cilantro
Instructions
- Peel the potatoes and toss them into a large pot. Fill the pot with enough water to cover the potatoes. Turn on the heat to high and let water come to a boil. When it boils, turn the heat down to medium and let cook for about 20 to 25 minutes until the potatoes are cooked through. Drain and let cool a few minutes.
- While the potatoes are cooling, measure out the yogurt into a large bowl. Add the ginger and salt. Stir making sure the ginger is mixed well. Add the rest of the ingredients and mix well.
- Once the potatoes have cooled, cut them into 1/2 inch cubes and mix into the yogurt mixture.
Notes
This makes a big batch that is good for parties and potlucks
Nutrition
Serving: 0.5cup | Calories: 162kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 802mg | Potassium: 810mg | Fiber: 4g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 35mg | Calcium: 69mg | Iron: 2mg