Rating: 3.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 4

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

Susan Russo
Recipe by Cooking Light June 2011

Gallery

Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
8 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

117 calories; fat 1.8g; saturated fat 0.6g; mono fat 0.6g; poly fat 0.3g; protein 4.9g; carbohydrates 21.7g; fiber 2.7g; cholesterol 1.3mg; iron 1.3mg; sodium 275mg; calcium 48mg.
Advertisement
Advertisement