Recipes for free: Curry potato salad (contains dairy)

Curry Potato Salad (8 servings)

My gluten zero spin on an American classic.

Ingredients

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

Directions

  1. 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.
  2. In a large bowl combine potatoes, celery, green onion, garlic, yogurt, olive oil, vinegar, curry paste, curry + mustard powder. Mix together well.
  3. Fold in raisins and season to taste. Refrigerate until chilled.
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