Warm Curried Potato Salad

Oct 14, 2009 by April Cuffy

This potato salad is yummy, quick and easy to prepare, and can be served warm to cull the chill of those late-night study sessions. Pairs well with chicken or fish dishes, and pinot grigio or riesling white wines.

Ingredients:

6 – 10 potatoes (cut into bite-sized pieces)

1 hard-boiled egg (finely chopped)

½ stalk celery (finely chopped)

1 pickle (finely chopped)

½ cup white onion (thinly sliced)

¼ tsp hot mustard

¼ cup plain yogurt

½ cup mayonnaise

¼ tsp curry powder

¼ tsp cayenne pepper

Salt & pepper to taste

Method:

1. Boil egg and potatoes until tender, adding celery and onion about 1 minute before done.

2. Strain this mixture and put aside while making dressing.

3. For dressing: combine remaining ingredients into serving bowl and mix thoroughly.

4. Add potato mixture (it should be slightly warm still) to dressing and mix well.

5. Serve warm or chilled!