Curried Potato Salad with Tuna

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

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 17%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.6g
  • Carbohydrate: 33.1g
  • Fiber: 2.3g
  • Cholesterol: 8mg
  • Iron: 1.7mg
  • Sodium: 429mg
  • Calcium: 29mg

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

Preparation

  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.
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