New Potato & Tamarind Salad
This recipe combines the tangy sweetness of tamarind with aromatic ginger and cumin to create a flavorful dressing for tender new potatoes. Tossed with a creamy yogurt and fresh coriander, this dish is perfect for serving as a side or a light main course. Enjoy the savory-sweet balance of flavors in every bite!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 196 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.1 milligram of sodium
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