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Curried Potato Salad with Tuna

Yield 6 servings (serving size: about 3/4 cup)
Madras curry powder, a hot-pepper variation of the familiar Indian spice blend, adds a kick to this salad.

Ingredients

  • 1 1/2 pounds cubed peeled Yukon gold potato
  • 2 tablespoons cider vinegar
  • 1/3 cup golden raisins
  • 1 tablespoon chopped shallots
  • 1 (6-ounce) can albacore tuna in water, drained and flaked
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons plain low-fat yogurt
  • 2 tablespoons mango chutney
  • 1 1/2 teaspoons Madras curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup sliced almonds, toasted

Nutrition Information

  • calories 199
  • caloriesfromfat 17 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 8.6 g
  • carbohydrate 33.1 g
  • fiber 2.3 g
  • cholesterol 8 mg
  • iron 1.7 mg
  • sodium 429 mg
  • calcium 29 mg

How to Make It

  1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 20 minutes or until tender; drain. Cool. Combine potatoes and vinegar in a large bowl, tossing to coat. Add raisins, shallots, and tuna.

  2. Combine mayonnaise and the next 5 ingredients (through pepper) in a bowl, stirring with a whisk. Add mayonnaise mixture to potato mixture; toss to coat. Chill 1 hour. Stir in almonds.