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Curried Potato Salad

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 1 hr, 30 mins
Yield 8 servings (serving size: about 1 cup)
Madras curry powder adds an extra degree of heat to this fun take on classic potato salad.

Ingredients

  • 2 pounds Red Bliss 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 shredded carrots
  • 1/2 cup thinly sliced green onions, divided
  • 1/3 cup thinly sliced celery
  • 2 tablespoons chopped unsalted cashews

Nutrition Information

  • calories 117
  • fat 1.8 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 0.3 g
  • protein 4.9 g
  • carbohydrate 21.7 g
  • fiber 2.7 g
  • cholesterol 1.3 mg
  • iron 1.3 mg
  • sodium 275 mg
  • calcium 48 mg

How to Make It

  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. Serve chilled.