Curry Potato Salad

• 3 lb bag red potatoes
• 1 onion, chopped
• 3 cloves garlic, chopped fine (optional)
• 2 tbsp oil (olive or canola)
• 2 tbsp mustard seeds
• 1 tsp sweet curry
• 1 tsp hot curry
• 2 cups non-fat plain yogurt

1. Boil potatoes in salted water until still firm, but able to pierce with a fork (so that potatoes keep their shape in salad). Let potatoes cool, then slice into bite-sized pieces.
2. Can peel potatoes or leave skin on for greater nutrition, flavor.
3. Heat oil in large saute pan. Add mustard seeds and heat until seeds just start to pop. Add garlic and onions and saute until onions begin to soften (about 5 minutes). Stir in curry spices. Add in potatoes and toss gently to mix in with spices, but avoid over-stirring, which may break up potatoes. Saute potatoes until lightly browned about 15 minutes, mixing frequently. Salt and pepper to taste.
4. Remove potatoes from heat and allow to cool at least 20 minutes. Stir in yogurt.
5. May be served warm immediately after preparation, or as cold potato salad up to a week after making.
6. After browning potatoes,

red potatoes, onion, garlic, oil, seeds, sweet curry, curry, non

Taken from www.epicurious.com/recipes/member/views/curry-potato-salad-50018947 (may not work)