BATATA NU RAITA (Indian potato salad with raita, for eight)
3 pounds small Yukon Gold potatoes, peeled
salt and freshly ground black pepper to taste
1 seedless cucumber, peeled and grated
2 cups plain yogurt, strained for 30 minutes
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
1-½ teaspoons minced garlic
1 teaspoon lightly toasted ground cumin seeds
1 tablespoon fresh lemon juice
1. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 20 to 25 minutes. Drain in a colander. When the potatoes are cool enough to handle, cut into ½ inch chunks. Transfer to a large bowl and set aside.
2. Place the grated cucumber between several layers of paper towels and press gently to absorb excess moisture. Transfer the cucumber to a bowl and add the yogurt, cilantro, mint, garlic, cumin, lemon juice, salt and pepper. Stir until smooth.
3. Pour the yogurt mixture over the potatoes and stir well to combine. Refrigerate until ready to serve.
adapted from the Williams Sonoma kitchen