Food, Photos and Travel

Friday, May 22, 2009

Curry Cashew Potato Salad

Curry Cashew Potato Salad

2c Potatoes, cut in 1/2" cubes
1/2c Greek yogurt
1tbs Mayonnaise
1/4c Green onions, chopped
2tbs Finely chopped shallots
2tbs Chopped cilantro
2tsp Turmeric
1tsp Paprika
2tsp Curry powder
1/4tsp Cayenne prpper
1/4c Chopped cashews
juice from one lime
Salt and pepper to taste
1tbs Cumin Seeds

1. Boil potatoes until tender- approximately 10 minutes. Drain and cool.

2. In a bowl, mix together yogurt, mayo, green onions, shallots, cilantro, turmeric, paprika, curry, cayenne lime juice, cashews, salt and pepper.

3. Heat a small, non-stick pan over a high heat. Add cumin seeds and toast for a minute or two until fragrance is released. Add to yogurt mix.

4. Gently fold potatoes into dressing until pieces are well coated. Prepare at least 1 hour before serving.

Great with Tandoori BBQ chicken:


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