Cilantro Curry Potato Salad
I’m going to apologize for posting so many “produce” recipes, but it IS that time of year! I have so many fresh garden goodies and not enough time to make good use of everything!
This was another creation I made for our little camping trip to the folk fest. I used my glorious cilantro coconut curry sauce and made it into a potato salad by adding some healthy, creamy Greek yogurt. The best part was the curry sauce blended perfectly with the yogurt, so there was no need for mayonnaise. This is a HUGE bonus for summertime parties because foods that contain mayonnaise are dangerous (like food poisoning dangerous) if left out too long (as so often happens at a summer picnic or potluck).
I got several compliments on this potato salad … and quite enjoyed it myself, although I prefer mine warmed. I’m not much of a cold-potato-salad kinda person. You could certainly add other veggies or hard-boiled eggs to this salad if you like. I was in a bit of a rush and went with a simpler salad.
- 4 - 5 medium yellow or red potatoes, cooked
- 1 cup cilantro coconut curry sauce (recipe here)
- 1 cup nonfat plain Greek yogurt
- 1 teaspoon white wine vinegar
- 1/3 cup fresh cilantro leaves
- 1/3 cup snipped green onion or chives
- Boil up the potatoes. You can peel them if you like, but I like to leave the peel on, for extra nutrition and flavor. Let the potatoes cool until they are cool enough to chop up. Chop the potatoes into little chunks.
- In a large mixing bowl, stir together the curry sauce, Greek yogurt and vinegar. Stir in the potatoes, cilantro and green onion. Garnish with fresh cilantro leaves.
Cook time doesn't include potato cooking time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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