Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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

Dana Jacobi
Recipe by Cooking Light March 2007

Gallery

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

199 calories; calories from fat 17%; fat 3.8g; saturated fat 0.6g; mono fat 1.5g; poly fat 0.7g; protein 8.6g; carbohydrates 33.1g; fiber 2.3g; cholesterol 8mg; iron 1.7mg; sodium 429mg; calcium 29mg.
Advertisement
Advertisement