Potato-cucumber salad with mango
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cumin seeds |
| 2 | tablespoons | Paprika |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Cayenne pepper |
| 1 | tablespoon | Powdered ginger |
| 1 | tablespoon | Cinnamon |
| 1 | teaspoon | Powdered mustard |
| 8 | Red Bliss potatoes about the | |
| Size of golf balls | ||
| 2 | mediums | Cucumbers |
| 2 | Firm mangoes (or papayas) | |
| ½ | Red bell pepper, seeded | |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Minced ginger |
| 2 | tablespoons | Fresh lemon juice |
| ¼ | cup | Chopped fresh mint |
| Salt and freshly ground | ||
| Black pepper to taste | ||
Directions
1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside.
2. 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.
3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips.
4. 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.