Side Dish

Curried Potato Salad -- Vegetarian AND Gluten Free! is for Side Dish.

Curried Potato Salad -- Vegetarian AND Gluten Free! takes 60 minutes to prepare.

Curried Potato Salad -- Vegetarian AND Gluten Free! takes 20 minutes to cook.

Curried Potato Salad -- Vegetarian AND Gluten Free! makes 8 servings.

The ingredients for Curried Potato Salad -- Vegetarian AND Gluten Free! are:

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)

Here is how you make Curried Potato Salad -- Vegetarian AND Gluten Free!:

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 slices3.) 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: 8Recipe submitted by SparkPeople user BTVMADS.

The nutritional information for Curried Potato Salad -- Vegetarian AND Gluten Free! is:

• 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

The dietary needs meet for Curried Potato Salad -- Vegetarian AND Gluten Free! is Vegetarian