Saturday, May 28, 2011
Curried Potato Salad
June 2011 - Cooking Light
2 pounds red potatoes, peeled and cut into 1-inch pieces
3/4 cup plain 2% greek yogurt
2 teaspoons Madras or regular curry powder
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
3/4 cup grated carrots
1/3 cup thinly sliced celery
1/2 cup thinly sliced green onions, divided
2 tablespoons chopped unsalted cashews
1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
3. Place cooled potatoes in a large bowl. Add carrots, 5 tablespoons green onions, celery, and yogurt mixture; toss gently to combine. Sprinkle with remaining 3 tablespoons green onions and cashews. I'm not a huge raw onion fan, so I only used about 2 tablespoons of scallions.