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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Curry Potato Salad

  • Level: Easy
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Directions

  1. 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

Categories:

Salad Recipes Potato Side Dish

More from:

Cookout Sides & Salads

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1 Review
Add Your Review

Becky S.

I think this recipe has lots of potential, so I gave it 4 stars. I made quite a few changes, but the result was fabulous:<br />1. half &amp; half potatoes and sweet potatoes, ROASTED, not parboiled<br />2. chopped celery instead of green beans<br />3. Sour cream in lieu of Greek yogurt (just bc I didn't have any Greek yogurt!

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