Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 1 hr
Servings: 4
Recipe By: Cynthia Lair
From: Feeding the Whole Family: Cooking with Whole Foods
Used with permission of Sasquatch Books
Roasted Potato and Cucumber Salad
Ingredients
6 red potatoes
3 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1 cucumber, peeled, seeded and sliced
1/3 cup plain yogurt
2 tablespoons fresh mint
1/8 teaspoon cinnamon
3 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1 cucumber, peeled, seeded and sliced
1/3 cup plain yogurt
2 tablespoons fresh mint
1/8 teaspoon cinnamon
Directions
Preheat oven to 350 degrees.
Scrub potatoes, remove any eyes from the potatoes and peel vegetables if not organic. Cut potatoes into large bite-size pieces and place in an 8x8-inch baking dish. Pour oil over vegetables, sprinkle with curry. Mix well so vegetables are evenly coated with oil and spices. Cover pan and bake 1 hour. Let cool.
Peel one cucumber, slice it lengthwise. Scoop seeds out with a spoon. Slice the cucumber halves into large bite-size pieces. Place cucumbers and potatoes in a large bowl, add yogurt and mint and toss gently. Serve cold or at room temperature.
Scrub potatoes, remove any eyes from the potatoes and peel vegetables if not organic. Cut potatoes into large bite-size pieces and place in an 8x8-inch baking dish. Pour oil over vegetables, sprinkle with curry. Mix well so vegetables are evenly coated with oil and spices. Cover pan and bake 1 hour. Let cool.
Peel one cucumber, slice it lengthwise. Scoop seeds out with a spoon. Slice the cucumber halves into large bite-size pieces. Place cucumbers and potatoes in a large bowl, add yogurt and mint and toss gently. Serve cold or at room temperature.
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