Curried Potato Salad


I think you're going to like this one.  In fact, I know you will.  It's red potato salad with curry dressing made out of Greek yogurt.  There's also a hint of a kick thanks to Tabasco.  What's not to love?


I made this for family this weekend and those from the South loved it.  Those from the North wouldn't add as much Tabasco if they were making it themselves.  Take note, if you don't want as much Tabasco, don't add it all.  Easy peasy.  



I found this recipe from Cooking Light and adapted it to be my own.



{Ingredients You'll Need}
  • 3 pounds redskin potatoes, cut into 1 inch pieces
  • 1 1/2 cups plain 2% Greek yogurt
  • 3 teaspoons curry powder
  • 2 teaspoons hot sauce (or less if you don't like the heat)
  • 1 teaspoon salt
  • 1 cup shredded carrot
  • 1/2 cup thinly sliced green onion
  • 1/2 cup sliced celery
  • 4 tablespoons cashews
1.  Place the potatoes in a saucepan, cover with cold water and then bring to a boil.  Reduce heat and simmer for about 15 minutes or until fork tender.  Drain and cool completely.

2.  Combine yogurt, curry powder, hot sauce and salt to a bowl.  Whisk together then add carrots, onion and celery.  Mix together then add in cooled potatoes and mix completely.  

3.  Chill for at least an hour and top with cashews before serving.  Enjoy!

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