Curried Potato Salad
Date: Oct. 9th, 2018 - 1:00 PM
Ingredients
2½ pounds yellow or red potatoes, scrubbed and diced ( ½- to 1-inch)
¾ teaspoon salt, divided
½ cup mayonnaise
½ cup low-fat plain yogurt
¼ cup finely chopped onion
2 tablespoons Dijon mustard
2-3 teaspoons curry powder
½ teaspoon ground pepper
1 medium red bell pepper, chopped
¾ cup frozen peas, thawed
Preparation
- Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.
- Meanwhile, whisk mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper and the remaining ½ teaspoon salt in a large bowl. Add the potatoes, bell pepper and peas; stir well to coat. Serve at room temperature or refrigerate until cold.
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
