Madras curry powder adds an extra degree of heat to this fun take on classic potato salad.
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
How to Make It
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.
Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
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.