Curried Potato Salad -- Vegetarian AND Gluten Free!
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 127.9
- Total Fat: 2.1 g
- Cholesterol: 0.4 mg
- Sodium: 28.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.1 g
- Protein: 6.9 g
View full nutritional breakdown of Curried Potato Salad -- Vegetarian AND Gluten Free! calories by ingredient
Introduction
A lightened up version of potato salad that uses greek style yogurt instead of mayo or sour cream for the dressing. Delicious chilled with a veggie burger, or warm with a grilled chicken sausage! A lightened up version of potato salad that uses greek style yogurt instead of mayo or sour cream for the dressing. Delicious chilled with a veggie burger, or warm with a grilled chicken sausage!Number of Servings: 8
Ingredients
-
2 lbs red potatoes
1 tbsp. olive oil
1/2 tsp. each cumin seed and mustard seed
1 1/2 cups nonfat Greek Style Yogurt (plain)
4 tbsp. 1% or skim milk
1 tsp. yellow curry powder
1 red chile pepper, sliced, for garnish (OPTIONAL)
Directions
1.) Simmer potatoes for 20 minutes in just enough water to cover. Drain water, then cover pot with lid or dish towel and let stand for 20 minutes (this will finish the cooking).
2.) If serving the salad warm, slice potatoes immediately. Let potatoes cool completely if serving chilled. Slice potatoes into 1/4" thick slices
3.) Heat oil in small skillet over medium heat. Add cumin and mustard seeds and saute until seeds start to pop, about 3 minutes.
4.) Whisk together yogurt, milk, curry, and cumin seed mixture in a large bowl. Add sliced potatoes and fold together gently. Chill 1 hr., if desired, and garnish with sliced peppers.
NOTE: This is SUCH an easy recipe to adapt OR cut in half! I like to add in 1/2 tsp of garlic powder and paprika, which gives it a very pretty pink color.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
2.) If serving the salad warm, slice potatoes immediately. Let potatoes cool completely if serving chilled. Slice potatoes into 1/4" thick slices
3.) Heat oil in small skillet over medium heat. Add cumin and mustard seeds and saute until seeds start to pop, about 3 minutes.
4.) Whisk together yogurt, milk, curry, and cumin seed mixture in a large bowl. Add sliced potatoes and fold together gently. Chill 1 hr., if desired, and garnish with sliced peppers.
NOTE: This is SUCH an easy recipe to adapt OR cut in half! I like to add in 1/2 tsp of garlic powder and paprika, which gives it a very pretty pink color.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.