Curry Potato Salad

1. 1

   Boil potatoes in salted water until still firm, but able to pierce with a fork (so that potatoes keep their shape in salad). Let potatoes cool, then slice into bite-sized pieces.

2. 2

   [Can peel potatoes or leave skin on for greater nutrition, flavor].

3. 3

   Heat oil in large saute pan. Add mustard seeds and heat until seeds just start to pop. Add garlic and onions and saute until onions begin to soften (about 5 minutes). Stir in curry spices. Add in potatoes and toss gently to mix in with spices, but avoid over-stirring, which may break up potatoes. Saute potatoes until lightly browned about 15 minutes, mixing frequently. Salt and pepper to taste.

4. 4

   Remove potatoes from heat and allow to cool at least 20 minutes. Stir in yogurt.

5. 5

   May be served warm immediately after preparation, or as cold potato salad up to a week after making.

6. 6

   After browning potatoes,

* Per serving · 4 servings · Values may vary.