Potato-Cucumber Salad with Mango

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.