* Exported from MasterCook * Potato-Cucumber Salad With Mango Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Low Fat Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 md Cucumbers 2 Firm mangoes or papayas 1/2 Red bell pepper -- seeded 1/4 c Orange juice 2 tb Ginger -- minced 2 tb Fresh lemon juice 1/4 c Fresh mint -- chopped Salt -- to taste Black pepper -- to taste, - freshly ground 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 to 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 1/2" 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 tb 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. Yield: 6 Servings Donna Webster - - - - - - - - - - - - - - - - - -