Curried Potato Salad

• 2 pounds Red Bliss potatoes, peeled and cut into 1-inch pieces
• 3/4 cup plain 2% Greek yogurt
• 2 teaspoons Madras or regular curry powder
• 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
• 3/4 teaspoon salt
• 3/4 cup shredded carrots
• 1/2 cup thinly sliced green onions, divided
• 1/3 cup thinly sliced celery
• 2 tablespoons chopped unsalted cashews

1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
3. Place cooled potatoes in a large bowl. Add carrots, 5 tablespoons green onions, celery, and yogurt mixture; toss gently to combine. Sprinkle with remaining 3 tablespoons green onions and cashews. Serve chilled.

red bliss potatoes, yogurt, regular curry, hot pepper, salt, carrots, green onions, celery, unsalted cashews

Taken from www.myrecipes.com/recipe/curried-potato-salad (may not work)