Potato-Cucumber Salad with Mango

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• Categories
• Cucumber
• Low-Fat
• Pear
• Potatoes
• Salad

Ingredients

Directions

Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small sauté 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.

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.

Meanwhile, peel the cucumbers, cut them in half lengthwise, Peel and pit the mangoes and cut the flesh into bite-sized chunks.

Cut the half bell pepper into thin strips.

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.