Curried Potato Salad with Tuna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Madras curry powder, a hot-pepper variation of the familiar Indian spice blend, adds a kick to this salad. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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