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.
Very good for a light lunch! And I don't like Tuna or raisins that much. We took it to work and then added the almonds so they wouldn't get mushy! My daughter loves it! Was just looking it up for another batch!