When I get to heaven I am going to eat potatoes at every meal... regardless of what's on the menu! ...until then I will be enjoying every single bite with abandon on special occasions. This Indian Potato Salad goes perfect for a Holiday or large gathering, and incorporates some less used spices you might not be utilizing on the reg. Time to cook outside the box and turn your potatoes from drab to fab with this fun new twist on spuds! (Each 4oz serving is 147 calories, 19g net carbs and 2.3g protein)
Ingredients for 8 servings~
2 pounds Yukon Potatoes (can sub with any Potato, and I keep my skins on)
1/4 cup Extra Virgin Olive Oil
Heaping Tablespoon chopped Garlic
Dash Cayenne Pepper to taste
1 teaspoon Curry Powder (increase as per taste)
1 teaspoon Cumin Powder (increase as per taste)
1 Tablespoon Sugar
Chopped fresh Cilantro leaves, desired amount
Chopped Green Chili (I used Aneheim, if you're crazy and want hotter, go for it)
Salt to taste
Clean and pierce Potatoes, wrap in foil, bake at 400 for one hour. When done, remove, cool and dice, set aside. Meanwhile, heat EVOO in large skillet along with Garlic, Cayenne, Curry, Cumin, and Sugar til heated thru. Stir in diced Potato til fully incorporated, then blend in Cilantro and diced Chili's, Salt to taste. Enjoy :)
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