New potato & tamarind salad

New potato & tamarind salad

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 6
Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal196
  • fat1g
  • saturates0g
  • carbs42g
  • sugars15g
  • fibre3g
  • protein5g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½ tbsp tamarind pulp or paste
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 50g golden muscovado sugar
  • 1 tbsp ground cumin
  • thumb-sized piece ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1.2kg new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 tbsp natural low-fat yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 tbsp chopped coriander

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

lurvlyloz's picture
3.75

Made this as a quick addition to tandoori chicken (also on here) and it very quick and tasty. Simple to make and very flavoursome

EveryWitchWay's picture
5

Had this at our Halloween party went down a treat !!!!!

reevey's picture
5

Have to agree with S12Ous, these will be our favourites list after today. Full of flavour and went well with Roopa's s spiced salmon. So flavoursome and such a change from ordinary potato salad. Made such a change, we scored it 8 out of 10 first time round. Might try the spring onions too.
.

s12oux's picture
5

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
4

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…