Curried Potato Salad
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Prep: 15 min. • Cook: 15 min. • Serves: 4-6
- 1 bag Tasteful Selections potatoes, halved (Recipe favorite: Honey Gold)
- 1 tsp. salt
- 1 tbsp. olive oil
- ½ red onion, cut in vertical slices
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 mango, peeled, seeded and diced
- 2 tbsp. brown sugar
- 1 lime, juiced
- Salt and pepper, to taste
- 1 tbsp. toasted sesame seeds, optional
In medium saucepan on medium-high heat, combine salt, potatoes and enough water to cover the potatoes. Cover and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, or until desired tenderness.
While potatoes are cooking, prepare the mango dressing. In a small frying pan on medium heat, add olive oil, onion and garlic. Sauté for 3-5 minutes. Add cumin, mango and brown sugar. Sauté for 5-7 minutes, or until mango is heated through. Remove from heat and add the lime juice.
Drain the potatoes when they are done cooking. Allow to cool before making salad. In a serving bowl, add potatoes and mango mixture. Toss to combine. Season with salt and pepper, to taste. Garnish with sesame seeds, if desired.
May serve at room temperature or chilled.