Curried Chicken and Vegetable Salad Mintz

1. 1

   In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables.

2. 2

   Cut potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minutes.

3. 3

   Transfer potatoes with a small strainer or slotted spoon to a bowl of ice and cold water to stop cooking.

4. 4

   Cool potatoes and transfer with strainer or slotted spoon to a large serving bowl.

5. 5

   Boil and cool carrots and green beans separately in same manner and add to potatoes.

6. 6

   In a large skillet cook onion and curry powder in oil over moderately high heat, stirring, until onion is softened and add tomatoes.

7. 7

   Cook mixture, stirring occasionally, 1 minute and add to vegetables.

8. 8

   Cool mixture.

9. 9

   In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetable mixture with chicken, pork or ham, and salt and pepper to taste.

10. 10

    Salad may be made 4 hours ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.