Directions:
- Place the potatoes in a pot, add cold water to cover, and bring to a simmer. Cook at a low simmer until soft all the way through, about 15 to 20 minutes. When cool enough to handle, slice the potatoes in halves or quarters, into bite-sized pieces.
- Meanwhile, combine the cumin, mustard, dill, fennel, and coriander seeds in a small skillet. Toast over low heat for 3 or 4 minutes, stirring frequently, until the seeds are fragrant and begin to make small popping sounds. Transfer the seeds to a medium bowl, and let cool for a few minutes. Add the cumin, turmeric, salt, pepper, and vinegar, and whisk to blend. While whisking, add the oil in a slow, steady stream, and whisk until homogenous. Whisk in the yogurt or sour cream, then fold in the warm potatoes. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.52 Kcal (622 kJ) | ||
| Calories from fat | 88.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 15% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 408.65mg | 17% | |
| Potassium | 358.58mg | 8% | |
| Total Carbs | 14.12g | 5% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 149.38 Kcal (625 kJ) | ||
| Calories from fat | 88.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 15% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 411.01mg | 17% | |
| Potassium | 360.66mg | 8% | |
| Total Carbs | 14.2g | 5% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 2.13g | 8% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 6.9mg | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 38.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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