Raita Potato Salad
This flavorful and refreshing yogurt potato salad is a perfect side dish for any occasion. The creamy yogurt dressing mixed with fresh herbs and spices creates a delightful combination that complements the tender Yukon Gold potatoes. It's a satisfying dish that is sure to be a hit with family and friends.
— Constant Cookbook
Ingredients
- 3 lb. small Yukon Gold potatoes
- Salt and freshly ground pepper, to taste
- 1 seedless cucumber, peeled and grated
- 2 cups plain yogurt, store-bought or homemade
- (see related recipe at left), strained for 30
- minutes
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 1/2 tsp. minced garlic
- 1 tsp. lightly toasted ground cumin seeds
- 1 Tbs. fresh lemon juice
Instructions
- Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain in a colander. When the potatoes are cool enough to handle, cut into 1/2-inch chunks. Transfer to a large bowl and set aside.
- Place the grated cucumber between several layers of paper towels and press gently to absorb excess moisture. Transfer the cucumber to a bowl and add the yogurt, cilantro, mint, garlic, cumin, lemon juice, salt and pepper. Stir until smooth.
- Pour the yogurt mixture over the potatoes and stir well to combine. Refrigerate until ready to serve. Serves 8 to 10.
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