Moroccan Potato Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds small new potatoes, washed 3 tbsps tomato juice 1/2 tsp ground cumin
1/2 tsp ground paprika 1/2 tsp ground coriander 2-1/2 tsps ground turmeric
1/2 tsp ground ginger 1 clove garlic, minced (optional) 2 bunches green onions, chopped
1 yellow bell pepper, cored and diced 2-3 tbsps chopped fresh cilantro 5 tbsps mayonnaise
5 tbsps plain yogurt salt and freshly ground black pepper



1 Cook the potatoes in a large saucepan of lightly salted, boiling water for 10 to 15 minutes, until cooked and tender. Drain thoroughly and allow to cool completely.
2 Place the tomato juice, spices, and garlic, if using, in a small saucepan and cook gently for 2 minutes, stirring. Allow to cool slightly.
3 Place the cold potatoes in a large bowl, add the green onions, yellow bell pepper, and cilantro, and stir to mix.
4 Place the mayonnaise, yogurt, spice mixture, and seasoning in a small bowl and mix together thoroughly. Pour the dressing over the potatoes and toss together to mix.
5 Cover and set aside for 30 minutes before serving. Alternatively, cover and chill in the refrigerator until ready to use.

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