“New spin on potato salad. From Cooking Light”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 lbs red potatoes, peeled and cut into 1 inch pcs
  • 34 cup Greek yogurt
  • 2 teaspoons curry powder
  • 1 12 teaspoons hot sauce
  • 34 teaspoon salt
  • 34 cup carrot, shredded
  • 12 cup green onion, thinly sliced
  • 13 cup celery, thinly sliced
  • 2 tablespoons cashews, chopped

Directions

  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.
  4. Sprinkle with remaining 3 tablespoons green onions and cashews.
  5. Serve chilled.

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