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Spicy Roasted Potato Salad

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Prep: 15 min. •  Cook: 35 min. •  Serves: 4


  • 2 tbsp. vegetable oil
  • 1 tsp. cumin seed
  • 1 tsp. black mustard seed
  • ½ tsp. ground ginger
  • ½ tsp. red chili flakes
  • ½ tsp. turmeric
  • 24 oz. Tasteful Selections™ potatoes
  • ¼ tsp. salt
  • 1 c. cucumber, peel partly removed in strips, seeded and sliced ¼-inch thick
  • ½ c. low-fat yogurt
  • 2 tbsp. chopped cilantro
  • 1 ½ tsp. seeded, finely chopped serrano chiles


In large sauté pan, heat oil. Add cumin seed, mustard seed, ginger, chili flakes and turmeric; sizzle about 30 seconds or until fragrant. Add potatoes and salt; toss to coat potatoes with spices. Transfer potatoes to sheet pan; roast in 400-degrees oven, about 30 minutes, or until potatoes are golden and tender, stirring occasionally to brown potatoes evenly. In large bowl, combine potatoes with remaining ingredients. Serve warm or cold. For a complete meal: Add ¾ pounds chicken breast strips to baking pan with potatoes. Cook in oven as directed.