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Curry Potato Salad
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 plus 1 teaspoon curry powder
1 cup cooked green peas
1 cup chopped onion
1/4 teaspoon cayenne pepper (optional)
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.
Makes 6 servings.
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