Salad and Salad Dressing Recipes
Curry Potato Salad
Yield: 6 servings
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups plain yogurt
- 3 cloves garlic, pressed
- 3 tablespoons Major Grey chutney
- 1 1/2 teaspoons salt
- 1 tablespoon + 1 teaspoon curry powder
- 1 cup cooked green peas
- 1 cup chopped onion
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Place potatoes in large pot. Add enough water to cover them, cover the pot with a lid and bring to a boil. Cook until potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.
- Drain and let cool until you can handle them but they are still warm.
- Peel and cut into approximately 1 inch pieces.
- In large bowl, stir together the yogurt, garlic, chutney, salt, curry powder, peas, onions and, if using,
cayenne.
- Stir in potatoes.
- Cover and refrigerate several hours or overnight.