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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Curry Potato Salad

Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cups cooked green beans and 2 pounds boiled cubed russets. Season with salt.

Photograph by Kana Okada

Recipe courtesy Food Network Magazine

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