Curry Potato Salad (8 servings)
My gluten zero spin on an American classic.
5-6 red skin potatoes, washed and diced into medium sized pieces
2-3 celery stalks, washed and thinly chopped
1/4 cup green onion
2 teaspoons minced garlic
2 teaspoons curry paste
2 tablespoons curry powder
1 tablespoon mustard powder
2 tablespoons apple cider vinegar
dash of brown sugar
2 teaspoons olive oil
1 container plain Greek yogurt
3/4 cup golden raisins
To taste: sea salt, cracked black pepper, onion powder, garlic powder
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- In a large bowl combine potatoes, celery, green onion, garlic, yogurt, olive oil, vinegar, curry paste, curry + mustard powder. Mix together well.
- Fold in raisins and season to taste. Refrigerate until chilled.