Indian-Spiced Potato Salad
This tantalizing side dish infuses tender potatoes with a zesty mix of tart lime juice, spicy jalapeño, and warming cumin. Crunchy bell pepper and refreshing cucumber add delicious layers of texture to the taters, which are garnished with a sprinkling of cilantro. Dig in!
This simple recipe packs a flavorful punch. Tender potatoes are tossed with fresh cucumber and crunchy bell peppers for a hearty side dish that also makes a tasty grab-and-go lunch. Warming cumin, zesty lime juice, and spicy jalapeño are added to the mix to create an Indian-inspired experience that will tempt your taste buds for a second helping. Top it off with some extra cilantro, and enjoy!
INGREDIENTS
- 2 large russet potatoes, cut into 1-inch cubes
- 1½ cups coarsely chopped cucumber
- 1½ cups chopped tomatoes
- 1 cup coarsely chopped red bell pepper
- ¼ cup finely chopped onion
- ¼ cup finely chopped fresh cilantro
- ¼ cup lime juice
- 1 tablespoon finely chopped fresh jalapeño
- ½ teaspoon ground cumin
- Sea salt, to taste
INSTRUCTIONS
- Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until potatoes are tender.
- Place potatoes in a large bowl; cool completely. Add the remaining ingredients; gently stir to mix. Cover and chill until ready to serve or up to 24 hours.
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