Roasted Potato and Cucumber Salad

6  red potatoes
3 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1  cucumber, peeled, seeded and sliced
1/3 cup plain yogurt
2 tablespoons fresh mint
1/8 teaspoon cinnamon
Preheat oven to 350 degrees.

Scrub potatoes, remove any eyes from the potatoes and peel vegetables if not organic. Cut potatoes into large bite-size pieces and place in an 8x8-inch baking dish. Pour oil over vegetables, sprinkle with curry. Mix well so vegetables are evenly coated with oil and spices. Cover pan and bake 1 hour. Let cool.

Peel one cucumber, slice it lengthwise. Scoop seeds out with a spoon. Slice the cucumber halves into large bite-size pieces. Place cucumbers and potatoes in a large bowl, add yogurt and mint and toss gently. Serve cold or at room temperature.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 1 hr

Servings: 4

Recipe By: Cynthia Lair

From:  Feeding the Whole Family: Cooking with Whole Foods
Used with permission of Sasquatch Books