Potato-Cucumber Salad with Mango

Categories: Low fat | Salads

Serves: 6 Servings

Ingredients:

2 tb Cumin seeds
2 tb Paprika
1 tb Coriander seeds
1 ts Cayenne pepper
1 tb Powdered ginger
1 tb Cinnamon
1 ts Powdered mustard
8 Red Bliss potatoes about the
Size of golf balls
2 md Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper, seeded
1/4 c Orange juice
2 tb Minced ginger
2 tb Fresh lemon juice
1/4 c Chopped fresh mint
Salt and freshly ground
Black pepper to taste

Instructions:
1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
mustard in a small saut? 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.

2. 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.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh
into bite-sized chunks. Cut the half bell pepper into thin strips.

4. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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