Curried Potato Salad

           Easy, Recipes, Sides
Curried Potato Salad
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curry potato salad



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


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