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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Madras curry powder adds an extra degree of heat to this fun take on classic potato salad. Ingredients:
2 pounds red bliss potatoes, peeled and cut into 1-inch pieces |
3/4 cup plain 2% greek yogurt |
2 teaspoons madras or regular curry powder |
1 1/2 teaspoons hot pepper sauce (such as tabasco) |
3/4 teaspoon salt |
3/4 cup shredded carrots |
1/2 cup thinly sliced green onions, divided |
1/3 cup thinly sliced celery |
2 tablespoons chopped unsalted cashews |
Directions:
1. 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.
2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
3. 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.
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