A tasty north Indian-style tomato and potatosalad.
Recipe: Tomato Potato Salad
1 1/2 pounds (about 3 large) fresh Californiatomatoes, cubed
1/2 cup chopped red onion
1/4 cup chopped fresh coriander (cilantro)
1 1/2 teaspoons ground cumin
1 teaspoon chopped garlic
1/4 teaspoon pepper
1 1/2 pounds new potatoes, cooked and cubed
1/2 cup non-fat plain yogurt
Makes 6 to 8 servings.
Recipe provided courtesy of the CaliforniaTomato Commission.
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