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West Indies Curry Potato Salad
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Serves: 6-8
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Ingredients:
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- 3 pounds small, red potatoes, scrubbed
- 2 tablespoons extra-virgin olive oil
- 1 cup diced green apples
- 1/3 cup chopped cilantro
- 1 small, red onion, diced
- 1/2 cup plain low-fat yogurt
- 2 tablespoons mustard
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- 2 tablespoons mayonnaise
- 2 tablespoons Nirmala's Kitchen West Indies or Madras Curry Powder
- 1 teaspoon Nirmala's Kitchen Alpeppy Turmeric
- Freshly ground black pepper to taste
- Dash of apple cider vinegar
- Salt to taste
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Directions:
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- Boil potatoes in salted water for about 8 minutes or until just tender when pierced with a sharp knife. Drain and let cool until you can cut them into cubes or slices. Put in a large bowl and toss with olive oil, apples, cilantro and onions.
- In a small bowl, stir together yogurt, mustard, mayonnaise, curry powder, turmeric and black pepper.
- Pour yogurt mixture into potato mixture and season with more salt, pepper and vinegar. Serve at once or chill and serve when desired.
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