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.

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