Cilantro Curry Potato Salad
Recipe GLPRae0de959261026
A vibrant, creamy potato salad infused with coconut curry, fresh cilantro, and green onions, finished with a tangy yogurt-based dressing. This colorful side dish brings warm spices and bright herbal notes to any meal.
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Ingredients
4½ Medium yellow or red potatoes, unpeeled
1 cup Cilantro coconut curry sauce
1 cup Plain nonfat Greek yogurt
1 teaspoon White wine vinegar
⅓ cup Fresh cilantro leaves, chopped
⅓ cup Green onions or chives, snipped
Fresh cilantro leaves for garnish
Directions
Bring a large pot of salted water to a boil. Add the unpeeled potatoes and cook until just tender when pierced with a fork, approximately 12–15 minutes depending on size. Drain and set aside to cool slightly.
Once the potatoes are cool enough to handle, cut them into bite-sized chunks, leaving the skin on for added nutrition and flavor.
In a large mixing bowl, whisk together the cilantro coconut curry sauce, Greek yogurt, and white wine vinegar until smooth and well combined.
Gently fold the warm or room-temperature potato chunks into the curry-yogurt mixture. Add the chopped cilantro and snipped green onions, and stir until everything is evenly coated.
Transfer to a serving dish and garnish with additional fresh cilantro leaves. Serve immediately or chill until ready to serve.
