This recipe is from Vegetarian Times July/August 2009 issue. It is wonderful. It makes 6 servings.
Curried Potato Salad with Toasted Cumin
5 large red potatoes (2 pounds)
2 tablespoons olive oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon yellow mustard seeds
2 cups nonfat Greek-style yogurt
4 tablespoons 1% low-fat milk
1 teaspoon yellow curry powder
1 red jalapeno chile, finely chopped, for garnish, optional
Place potatoes in large saucepan, and cover with water. Bring to a boil; reduce heat to medium-low; simmer 20 minutes, or until potatoes are just tender. Drain, and return to pan. Cover with kitchen towel, and let stand 20 minutes. Cool. Cut into ı/4-inch-thick slices.
Heat oil in skillet over medium heat. Add cumin and mustard seeds, and saute 3 minutes, or until mustard seeds start to pop. Remove from heat.
Whisk together yogurt, milk, curry powder, and cumin seed mixture in large bowl. Add potatoes, and toss to coat. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Garnish with chopped jalapeno, if using.
By my calculation – Per serving – Calories: 321, Total Fat: 5.2g, Sat. Fat: 0.7g, Carbs: 52.5g, Fiber: 4.6g, Protein: 13.9g