Madras curry powder, a hot-pepper variation of the familiar Indian spice blend, adds a kick to this salad.
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
How to Make It
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.
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.