East Indian-Inspired Potatoes With Mint

40 mins (prep 20, cooking 20)
19 ingredients
4 servings
From jacobsfarm.com. There weren't enough russet potatoes on hand in our pantry and I went ahead and substituted a few Yukon Golds. The turmeric was my addition. I'm confident that with a few simple modifications, this salad could be served cold in summertime. Will test!

Categories:  <-60-mins , low-sat.-fat , indian , low-in... , low-sodium , time-to-make , low-protein , low-fat , vegan , low-cholesterol , low-calorie , easy , healthy , vegetarian , potato , vegetable , healthy-2 ,
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Serving Size (46.78 g)
Servings 4
Amount per Serving
Calories 144.46 Calories from Fat 42.03
% Daily Value *
Total Fat 4.67g 28.74%
Saturated Fat 2.38g 47.61%
Trans Fat 0.0g %
Cholesterol 9.47mg 12.62%
Sodium 9.33mg 1.55%
Total Carbohydrate 27.48g 36.64%
Dietary Fiber 2.79 g 44.64%
Sugars 17.66 g %
Protein 1.94g 15.53%
Vitamin A 147.3IU% Vitamin C 2.77mg%
Calcium 71.2mg% Iron 2.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium russet potatoes, green chili, fresh ginger, fresh spearmint, lemon wedge, spearmint, fresh cilantro