Curried Potato Salad (Cooking Light)

By Shelly17

Madras curry powder adds an extra degree of heat to this fun take on the classic side.

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.