Curried Potato-Tomato Salad

1. 1

   If youd like to keep the skins on the potatoes, scrub them well.

2. 2

   Microwave or bake the potatoes in their skins until done but still firm.

3. 3

   Let the potatoes cool to room temperature.

4. 4

   If you prefer to use peeled potatoes in the salad, slip their skins off when they have cooled.

5. 5

   Dice the potatoes into approximately 6-inch chunks, and place them in a serving container.

6. 6

   Combine the yogurt and curry powder in a small bowl and stir together.

7. 7

   Pour over the potatoes, add the remaining ingredients, and mix well.

8. 8

   Cover and refrigerate until needed or serve at once.

9. 9

   Calories: 146

10. 10

    Total Fat: 0g

11. 11

    Protein: 3g

12. 12

    Carbohydrate: 32g

13. 13

    Cholesterol: 2mg

14. 14

    Sodium: 32mg

* Per serving · 4 servings · Values may vary.

No additional tips available.