Jill Rose :: Recipes :: Curry Potato Salad

Have not tried this yet, actually, but want to make sure it comes home from the beach with me. Will update description after testing it (or delete it :) ) Preparation time includes cooking time. Adfd several hours or overnight to chill.

Yield: 6
Prep time: 30 Minutes
Cook Time: 30 Minutes
Course: Side Dishes/Vegetables

Ingredients:

• 2 # Yukon Gold potatoes
• 2 c. plain yogurt
• 3 cloves garlic, pressed
• 3 T Major Grey chutney
• 1-1/2 t salt
• 1 T plus 1 t curry powder
• 1 c. cooked peas
• 1 c. chopped onion
• 1/4 t cayenne pepper (optional)

Instructions:

Place potatoes in large pot, add enough water to cover, cover pot with a lid and bring to boil.

Cook potatoes until easily pierced with tip of a sharp knife--15 to 20 minutes.  Drain and cook until you can handle them, but they are still warm.

Peel and cut into approximately 1-inch pieces.

While potatoes cook, stir together yogurt, garlic, chutney, salt, curry powder, peas, onion and cayenne, if using.  Stir in cut potato pieces. 

Cover and refrigerate several hours or overnight.