Cooking Recipe Potato-Cucumber Salad With Mango
Recipe Ingredients
Directions
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.