Curried Potato Salad
Persons
6
Ingredients
- 2-3 lbs. yellow or Yukon Gold potatoes
- ¼ cup tahini
- ¾ cup Greek yogurt plain
- Juice and zest from 1 lemon
- 2 tsp. curry powder
- ½ tsp. cayenne pepper
- 1 tsp. salt
- ½ tsp. ground pepper
- 1 tblsp. fresh grated ginger
- 1 cup peas fresh or frozen
- 4 green onions sliced thin green and white parts
- 3 ribs of celery sliced thin
- ½ cup fresh chopped cilantro
Preparation
- Scrub potatoes and cut into 1-inch chunks. Add potatoes to medium sized pan and fill with water to cover. Season water generously with salt. Bring to a boil and simmer for 10-15 minutes until potatoes are fork tender. Drain and rinse with cold water, put in refrigerator to chill.
- For dressing mix tahini, yogurt, lemon zest and juice, curry powder, cayenne, salt and pepper and ginger. If dressing is thick add water a little at a time to loosen.
- If using frozen peas run under hot water to thaw and drain.
- In large bowl with potatoes add peas, green onion, celery and cilantro. Add half of dressing and mix with spatula so potatoes don’t break up. Adjust seasonings.
- Refrigerate for a few hours or overnight.
- Before serving add more dressing if salad seems dry.
Category
Salads/Dressings/Marinades