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Curried Yogurt Potato Salad

Servings: 4

The picnic staple gets a fresh Indian spin with curried yogurt dressing, bright ginger, and crisp vegetables. Serve with grilled lamb chops or chicken kebabs.


  • 1-1/4 lb. baby Yukon Gold potatoes, halved (or quartered if large)
  • 1 Tbs. olive oil
  • 1 Tbs. grated fresh ginger
  • 3/4 tsp. curry powder
  • 3/4 cup plain whole-milk Greek yogurt
  • 1/2 tsp. finely grated lime zest, more for garnish
  • 1 tsp. fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium carrots, cut into matchsticks
  • 2 Persian cucumbers, sliced into thin half-moons
  • 1/2  sweet onion, finely diced

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 10
  • Sodium (mg): 860
  • Carbohydrates (g): 31
  • Fiber (g): 5
  • Sugar (g): 4
  • Protein (g): 8


  • Put the potatoes in a large pot of  well-salted water. Bring to a boil over medium-high heat and cook until just tender, about 10 minutes. Drain and rinse under cold water.
  • Heat the oil in a small skillet over medium heat. Add the ginger and curry powder and cook, stirring, until fragrant, about 1 minute; transfer to a large bowl. Whisk in the yogurt,  lime zest, and juice, and 1-1/2 tsp. salt. Add the carrots, cucumbers, and onion, and toss well, then add the potatoes and toss gently. Season to taste with salt and black pepper, and garnish with additional lime zest, if you like.


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