This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check to make sure the mayonnaise and spices are gluten-free.
"Mayonnaise: One of the sauces which serve the French in place of a state religion." -Ambrose Bierce
This potato salad can get a bit spicy. Depending on just how spicy your curry powder is, you might want to start with a half a teaspoon and add more.
The red peppers help bring some sweetness to the dish, but the most important thing is to cut the potatoes in larger chunks. That way the creamy, soft center of the larger potato will soften the spiciness a bit , bringing a great counterbalance to the spices.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking time: 60 minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
Place the water in a saucepan over high heat.
When the water comes to a boil, add the potatoes.
Reduce the heat and simmer the potatoes for 30-40 minutes.
Remove the potatoes from the water and place on a paper towel to cool.
When the potatoes are near room temperature, place them in the refrigerator to chill.
When the potatoes are chilled place the mayonnaise, yogurt, curry powder, garam masala, and salt and whisk together until well blended.
Cut the chilled potatoes into 1/2 to 1-inch chunks and add to the bowl with the celery, red peppers, and green onion. Fold together gently.
Chill well before serving.
Serving size: about 1 1/2 cups
|Calories 151||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 21g||8%|
|Dietary Fiber 4g||13%|
|Vitamin K 33mcg|