Curried Potato Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 3 quart Water |
| 1 pound Yukon gold potatoes |
| 2 Tbsp. Reduced fat mayonnaise |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1 Tbsp. Olive oil |
| 1 tsp. Curry powder |
| 1/2 tsp. Garam masala |
| 1/4 tsp. Salt |
| 3 Large stalk Celery, raw (diced) |
| 1/4 Large Red bell peppers (diced) |
| 1 large Green onions (sliced crosswise) |
Instructions
When the water comes to a boil, add the potatoes.
Reduce the heat and simmer the potatoes for 30-40 minutes.
Remove the potatoes from the water and place on a paper towel to cool.
When the potatoes are near room temperature, place them in the refrigerator to chill.
When the potatoes are chilled place the mayonnaise, yogurt, curry powder, garam masala, and salt in a bowl and whisk together until well blended.
Cut the chilled potatoes into 1/2 to 1-inch chunks and add to the bowl with the celery, red peppers, and green onion. Fold together gently.
Chill for at least an hour before serving.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This potato salad can get a bit spicy. Depending on just how spicy your curry powder is, you might want to start with a half a teaspoon and add more.
The red peppers help bring some sweetness to it, but the most important thing is to cut the potatoes in larger chunks. That way the creamy, soft center of the larger potato will soften the spiciness a bit, bringing a great counterbalance to the spices.