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.