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New potato & tamarind salad

New potato & tamarind salad

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Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal196
fat1g
saturates0g
carbs42g
sugars15g
fibre3g
protein5g
low insalt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

Rating: 4 out of 5.10 ratings

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