Title: Potato-cucumber salad with mango
 Categories: Low fat, Salads
      Yield: 6 Servings
 
      2 tb Cumin seeds
      2 tb Paprika
      1 tb Coriander seeds
      1 ts Cayenne pepper
      1 tb Powdered ginger
      1 tb Cinnamon
      1 ts Powdered mustard
      8    Red Bliss potatoes about the
           Size of golf balls
      2 md Cucumbers
      2    Firm mangoes (or papayas)
    1/2    Red bell pepper, seeded
    1/4 c  Orange juice
      2 tb Minced ginger
      2 tb Fresh lemon juice
    1/4 c  Chopped fresh mint
           Salt and freshly ground
           Black pepper to taste
 
  1.  Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and
  mustard in a small saut? pan, and heat over medium heat until the
  first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to
  room temperature, then grind in a coffee grinder or with mortar and
  pestle. Set aside.
  
  2.  Cook the potatoes in boiling water to cover until they are easily
  pierced by a fork but still offer some resistance, about 8 minutes.
  Drain, allow to cool to room temperature and cut in thirds.
  
  3.  Meanwhile, peel the cucumbers, cut them in half lengthwise, and
  cut the halves into half-inch slices. Peel and pit the mangoes and
  cut the flesh into bite-sized chunks. Cut the half bell pepper into
  thin strips.
  
  4.  In a large bowl, combine the potatoes, cucumbers, mangoes and bell
  pepper.  Add the orange juice, ginger, lemon juice, mint and 1
  tablespoon of the spice mixture. (Place remaining spice mixture in a
  tightly covered container and store in a cool, dark place for use in
  other dishes.) Toss well, season to taste with salt and pepper, toss
  again, and serve.