New potato & tamarind salad

New potato & tamarind salad

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
196
protein
5g
carbs
42g
fat
1g
saturates
0g
fibre
3g
sugar
15g
salt
0.1g

Ingredients

  • 1½ tbsp tamarind pulp or paste
  • 50g golden muscovado sugar
  • 1 tbsp ground cumin
  • thumb-sized piece ginger, chopped
  • 1.2kg new potatoes
  • 3 tbsp natural low-fat yogurt
  • 4 tbsp chopped coriander

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Method

  1. To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.
  2. While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

Recipe from Good Food magazine, July 2012

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Comments

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s12oux's picture
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Delicious, made these for a BBQ yesterday and loved by all. Looked pretty too and is definitely in my favourites from now. Tangy, might add some slivers of spring onion the next time. I have also made roopa's spice box chicken, we loved that too, thanks roopa !

emma052's picture
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Nice if you fancy pepping up plain boiled potatoes. Don't over-do the cumin or it can over power it a bit. Served these along side some grilled pork steaks to add a bit of spice. Thumbs up from the family.

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