Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Raita Potato Salad


Posts : 22843
Thanked : 1068
Join date : 2013-01-12

Raita Potato Salad

Post by Lobo on Thu 21 Jan 2016, 10:53 pm

Raita Potato Salad

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10
Inspired by the popular Indian salad known as raita, which combines yogurt and chopped vegetables, we created this cooling potato salad. It is delicious paired with our Lamb Tandoori.

  • Printer Friendly Version

  • 3


  • 3 lb. small Yukon Gold potatoes
  • Salt and freshly ground pepper, to taste
  • 1 seedless cucumber, peeled and grated
  • 2 cups plain yogurt, strained for 30 minutes
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 1/2 tsp. minced garlic
  • 1 tsp. lightly toasted ground cumin seeds
  • 1 Tbs. fresh lemon juice

Related Recipes

  • Lamb Tandoori >
  • Homemade Yogurt >


Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain in a colander. When the potatoes are cool enough to handle, cut into 1/2-inch chunks. Transfer to a large bowl and set aside.

Place the grated cucumber between several layers of paper towels and press gently to absorb excess moisture. Transfer the cucumber to a bowl and add the yogurt, cilantro, mint, garlic, cumin, lemon juice, salt and pepper. Stir until smooth.

Pour the yogurt mixture over the potatoes and stir well to combine. Refrigerate until ready to serve. Serves 8 to 10.
Williams-Sonoma Kitchen.

    Current date/time is Wed 26 Apr 2017, 12:39 pm