I came up with this recipe for Episode 6 of “Sweet Han’: Caribbean Cooking with Sarina”. All who had it dubbed it an instant fave from the very first bite. It combines all the elements that I consider essential to successful salad, color, contrasts and texture. In this case, highly seasoned potato ‘croutons’ dance on a bed of baby spinach, accompanied by juicy mandarin orange segments. Drizzled with a mango chutney dressing, you truly have an explosion of sweet, sour and spicy that is sure to intrigue and delight!
Watch me make Cumin Potato, Orange & Spinach Salad with Mango Chutney Dressing on Episode 6 of “Sweet Han’: Caribbean Cooking with Sarina”!
Cumin Potato, Orange & Spinach Salad with Mango Chutney Dressing
3 medium sized potatoes, peeled
2 tbs olive oil
2 tsp curry powder
1 tsp whole cumin seeds
1 tsp salt
½ tsp ground cumin
½ tsp minced garlic
½ tsp minced ginger
cracked black pepper, to taste
1 10-oz tin mandarin orange segments, drained
Mango Chutney Dressing
6 tbs white balsamic vinegar
¼ cup olive oil
2 tbs mango chutney
½ tsp salt
1. Cover potatoes in a large pot with cold water.
2. Bring to a slow boil and cook for 25-30 minutes until tender.
3. Drain and refrigerate (2 hours minimum)
4. Dice potatoes into 1-inch cubes.
5. Heat oil in pan on medium heat.
6. Add cumin seeds and sauté for 1 minute.
7. Turn heat to medium low, add curry and cumin powders, ginger and garlic.
8. Sauté for 1-2 minutes until fragrant.
9. Add potato, stirring to coat, sprinkling with ½ tsp of salt and black pepper.
10. Turn heat to medium-high and pan fry until potatoes are golden brown and crispy (10-12 minutes).
11. Sprinkle with remaining ½ tsp salt.
12. Set aside to cool.
13. Prepare salad dressing.
14. To serve: Prepare a bed of spinach. Arrange orange segments around edge. Pile potatoes in middle. Drizzle with chutney dressing.
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