Curry Potato Salad

1. 1

   Add potatoes to large pot of salted water and boil until very tender, 10 - 15 minutes.

2. 2

   Drain water from potatoes, leaving potatoes in cooking pot. Sprinkle with vinegar and salt and pepper and let sit until slightly cooled.

3. 3

   Add olive oil to small fry pan over medium-low heat.

4. 4

   Add curry powder to olive oil and cook 5 -10 minutes to release flavors.

5. 5

   Add onion to curry oil and cook until soft, about 10 minutes.

6. 6

   Add remaining vinegar to pan and stir, deglazing if necessary.

7. 7

   In a large bowl, stir together yogurt, mayonnaise, feta and curry mix until curry dressing.

8. 8

   Add warm potatoes and cilantro or parsley to curry dressing and gently combine.

9. 9

   Refrigerate for 1 - 24 hours; serve cold or at room temperature.

10. 10

    Grind all ingredients together until fine. Store in a jar for up to one year.

* Per serving · 4 servings · Values may vary.