Sunday, October 26, 2014

Curry Potato Salad





Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks
1 cup Greek Yogurt
1/3 cup olive oil
1/3 cup Golden Raisins
2 cups frozen green beans.
1/2 cup diced scallions
2 tablespoons white wine vinegar
2 teaspoons curry powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Directions

Potatoes

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.


Green Beans

Cover green beans with water in 2-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until green beans tender.

Drain and cool slightly.

Dressing

In a small skillet add oil, raisins, green beans and curry cook on medium heat.

Stir every 30 seconds for 2 minutes.

Cool slightly.

Place potatoes and green beans, dressing, yogurt, salt, pepper in a large bowl.


Gently toss potatoes.

Serve cooled or warmed.