Madras curry powder adds an extra degree of heat to this fun take on classic potato salad.
Cooking Light JUNE 2011
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.
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