Curried Potato Salad

photoThis is a healthier twist on potato salad. It replaces the normal mayo with plain Greek yogurt. This recipe is from page 72 of the August/September 2013 issue of Saveur magazine. It makes 8 servings.

 

 

 

 

 

 

Curried Potato Salad

2 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper, to taste
⅓ cup olive oil
4 fresh small red Thai chiles, roughly chopped
¾ cup plain Greek yogurt
½ cup tahini
1½ tablespoon curry powder
Zest and juice of 1 lemon
⅓ cup roughly chopped cilantro
2 scallions, thinly sliced

Boil the potatoes in a 6-qt. saucepan of salted water until tender, about 45 minutes; drain and chill. Peel and roughly chop the potatoes; place in a large bowl and set aside.

Heat oil in a 10″ skillet over medium-high heat. Add chiles and cook until golden, about 1 minute; let cool. Transfer oil and chiles to a blender with the yogurt, tahini, curry powder, zest, juice, salt, and pepper; purée until smooth. Pour dressing over potatoes and stir in half each of the cilantro and scallions. Garnish with remaining cilantro and scallions.

By my calculations: Per serving – Calories: 256, Total Fat: 17.8g, Sat. Fat: 2.7g, Carb: 20.5g, Fiber: 3g, Protein: 6.3g

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