Potato-cucumber salad with mango
Yield: 6 Servings
Ingredients:
- 2 tb Cumin seeds
- 2 tb Paprika
- 1 tb Coriander seeds
- 1 ts Cayenne pepper
- 1 tb Powdered ginger
- 1 tb Cinnamon
- 1 ts Powdered mustard
- 8 Red Bliss potatoes about the Size of golf balls
- 2 md Cucumbers
- 2 Firm mangoes (or papayas)
- 1/2 Red bell pepper seeded
- 1/4 c Orange juice
- 2 tb Minced ginger
- 2 tb Fresh lemon juice
- 1/4 c Chopped fresh mint
Instructions:
Salt and freshly ground Black pepper to taste 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.
