Indian Potato Salad

Recipe Ingredients

1 lb	454g / 16oz	Russet potatoes - peeled, diced
1 tablespoon	15ml	Canola oil
1/2 cup	31g / 1.1oz	Diced onion
2		Garlic cloves - minced
1 tablespoon	15ml	Ground coriander
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1 1/2 cups	355ml	Plain low-fat yogurt - stirred until smooth

Recipe Instructions

In a pot of boiling water, cook the peeled and diced potatoes for about 15 minutes until tender. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and saute for 3 minutes.

Add the garlic and saute for 2 more minutes. Add the coriander, cumin, and turmeric and stir well. Add the cooked potatoes and cook for 2 minutes.

Combine the potato mixture with the yogurt. Toss gently. Refrigerate for several hours before serving.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 118; Calories from Fat 31; Total Fat 3g; Saturated Fat 1g; Cholesterol 5mg; Sodium 47mg; Carbohydrate 18g; Dietary Fiber 1g; Sugars 7g; Protein 5g.

Source:
American Diabetes Association at http://www.diabetes.org

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