Curried Potato-Tomato Salad

• 5 to 6 medium-large red-skinned potatoes
• 2/3 cup low-fat plain yogurt or soy yogurt, or as needed
• 1 to 2 teaspoons good-quality curry powder, or to taste
• 3 medium flavorful ripe tomatoes, or 4 to 5 plum tomatoes, diced
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground pepper to taste

1. If youd like to keep the skins on the potatoes, scrub them well.
2. Microwave or bake the potatoes in their skins until done but still firm.
3. Let the potatoes cool to room temperature.
4. If you prefer to use peeled potatoes in the salad, slip their skins off when they have cooled.
5. Dice the potatoes into approximately 6-inch chunks, and place them in a serving container.
6. Combine the yogurt and curry powder in a small bowl and stir together.
7. Pour over the potatoes, add the remaining ingredients, and mix well.
8. Cover and refrigerate until needed or serve at once.
9. Calories: 146
10. Total Fat: 0g
11. Protein: 3g
12. Carbohydrate: 32g
13. Cholesterol: 2mg
14. Sodium: 32mg

potatoes, lowfat plain yogurt, curry powder, flavorful ripe tomatoes, fresh cilantro, salt

Taken from www.epicurious.com/recipes/food/views/curried-potato-tomato-salad-372759 (may not work)