Potato-Cucumber Salad with Mango
Submitted by dep911
Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
30 minThis is not your standard potato salad. No mayo in sight. Instead, red-skinned potatoes, cucumbers, fresh mango, and red bell pepper get tossed with a bright dressing of orange juice, fresh ginger, lemon juice, and chopped mint, then seasoned with a homemade toasted spice blend.
That spice blend is the backbone of this salad. Whole cumin seeds, coriander seeds, paprika, cayenne, ginger, cinnamon, and dry mustard get toasted in a dry pan until the first wisp of smoke appears, then ground fresh. Only a tablespoon goes into the salad. The rest gets stored for future use, which is a generous bonus.
The combination of warm spices with cool, juicy mango and crisp cucumber is refreshing and unexpected. This salad is low-fat, vegan, and tastes even better after chilling for an hour.
Chef Tips
- Toast the spices over medium heat and watch carefully. The moment you see the first tiny wisp of smoke, pull the pan off the heat. Over-toasted spices taste bitter and acrid.
- Cook the potatoes until fork-tender but still firm. Overcooked potatoes fall apart and turn the salad mushy.
- Use firm mangoes, not ripe and soft ones. Firm mango holds its shape when tossed and adds a pleasant crunch alongside the sweet flavor.
- Let the salad sit for at least 20 minutes before serving so the dressing and spices soak into the potatoes.
Variations
- Papaya swap: Use ripe papaya instead of mango for a softer, more tropical flavor.
- Grilled version: Grill the potato halves and bell pepper for a smoky char before assembling.
- Add protein: Toss in cooked chickpeas or grilled shrimp for a more substantial main-course 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 to 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.
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