Curry Potato Salad

Categories: not tried, potato salad

Ingredients

• 2 lbs Yukon gold potatoes, peeled and cut in 1/2 inch dice
• salt and pepper to taste
• 2 cups frozen peas, rinsed to thaw
• 3 tbsp canola oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 small or 1.2 medium red onion, minced (about 1 cup)
• 2 cups greek-style plain yogurt
• 6 tbsp lemon juice, or more for a thinner, tangier dressing
• 2 tbsp cilantro (optional)

Directions

1. Place potatoes in a pot, cover with water and bring to a boil. Cook 10 to 15 minutes, until for tender. Remove from heat and drain, leaving potatoes in the pot. Sprinkle with salt and pepper and leave in the pot until slightly cooled.

2. Place canola oil in a small skillet over medium-low heat. Add cumin, coriander, turmeric and chili powder and cook about 5 minutes. Add onion and continue cooking until onion is soft, about 10 minutes.

3. Stir together yogurt, lemon juice and onion mixture in a large serving bowl. Add potatoes, peas and cilantro and mix gently to combine. Refrigerate for 1 hour or up to 24 hours. Serve cold or at room temperature.

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