Curried Potato Salad (No Mayo!)
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 6
- pepper
- salt
- 1 cup frozen peas
- 1/2 small red onion diced
- 2 pounds red bliss potatoes washed and cut into large chunks (depending on the size of the potatoes, i usually quarter them)
- 2 stalks celery diced (approx. 1/2 cup)
- 3-4 green onions thinly sliced
- 3-4 eggs hard-boiled, then chopped/quartered
- 3/4 cup plain greek yogurt (i use non-fat)
- 2 tablespoons fresh mint roughly chopped (i think this really makes it pop, so i wouldn’t skip the mint, but fresh flat leaf parsley or cilantro will work too!)
- 2 teaspoons curry powder (i use madras curry powder)
- 1 pinch cayenne pepper powder
- 1 teaspoon vinegar (red wine, apple cider or regular white vinegar will work -- no balsamic)
- Carbohydrate 27.9106311311575 g
- Cholesterol 0.459375 mg
- Fat 0.457824772694807 g
- Fiber 3.77010371558755 g
- Protein 4.51321536862682 g
- Saturated Fat 0.150444676940696 g
- Serving Size 1 1 (184g)
- Sodium 39.2665140678231 mg
- Sugar 24.14052741557 g
- Trans Fat 0.111924788404626 g
- Calories 130 calories
For the perfect hard-boiled eggs (no green yolks!) place the eggs in a small pot with enough water to cover the eggs by about 1 inch. Bring the water to a boil. When the water comes to a boil, let the eggs boil for 1 minute, then remove from heat, COVER, and let stand for 12 minutes. Peel when cooled. In a large pot, cover the potatoes with water and bring to a boil over high heat. When the water is boiling, add 1 tablespoon of salt and turn the heat down to keep the water at a gentle boil. Book the potatoes for about 10-15 minutes or until the potatoes are tender when pricked with a fork. Drain in a colander to cool the potatoes. While the potatoes are cooling, in a small bowl, whisk together the yogurt, mint, curry powder and cayenne pepper powder. In a large bowl, stir the onions, peas, celery and eggs together. Once the potatoes are cool, stir in the potatoes, vinegar, and yogurt mixture in with the peas, onions, celery and eggs. Stir gently with a wooden spoon. Salt and pepper to taste.
