Ingredients:
1 pound Red Bliss potatoes, peeled and cut into 1-inch pieces
¾ cup plain Greek-style yogurt
1 teaspoon curry powder
¾ teaspoons Tabasco sauce
3/8 teaspoon sea salt
3/8 cup shredded carrot
¼ cup thinly sliced green onions, divided
3 Tablespoons celery, finely diced
1 Tablespoon unsalted cashews, chopped
Directions:
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.
Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
Place cooked potatoes in a large bowl. Add carrots, half green onions, celery, and yogurt mixture; toss gently to combine. Sprinkle with remaining green onions and cashews. Chill until serving.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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