Potato, Cucumber & Mango Salad
Adapted from a recipe in Chef to Chef
(6 servings)

2 tb Cumin seeds
2 tb Paprika
1 tb Coriander seeds
1 ts Cayenne pepper
1 tb Powdered ginger
1 tb Cinnamon
1 ts Powdered mustard
8 Red Bliss potatoes about the size of golf balls
2 med. Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper, seeded
1/4 c Orange juice
2 tb Minced fresh ginger
2 tb Fresh lemon juice
1/4 c Chopped fresh mint
Salt and freshly ground
Black pepper to taste

Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small sauté pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve. Approximate nutritional analysis per serving: 165 calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before salting), 4 grams protein, 40 grams carbohydrate.