Curried Potato Salad with Almonds and Raisins

An interesting twist on a well worn theme. The almonds and raisins add sweetness and richness while the yogurt dressing keeps it light and ready for summer. Try this recipe for your next picnic or backyard barbecue.

Ingredients

• 1 1/2 lbs (700 g) baby yukon gold potatoes
• 1 cup (250 ml) balkan style yogurt
• 1/2 cup (125 ml) Saha Caribbean Curry Base™
• 1/3 cup (80 ml) green onions, thinly sliced, divided
• 1/4 cup (60 ml) raisins
• 1/4 cup (60 ml) almonds, thinly sliced and lightly toasted
• 2 tbsp (30 ml) lime juice
• 1 tsp (5 ml) salt
• More sliced green onion for garnish

Method

Cut the potatoes in half, place them and the tsp of salt in a medium sized pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes are very tender. Transfer the potatoes to a sieve or colander to drain. In a large bowl, combine the remaining ingredients (use 1/2 cup of the green onions while reserving the rest for garnishing) and mix until well combined to make the dressing. When the potatoes and well strained but still warm, add them to the dressing and toss well. Transfer the potato salad to bowls and garnish with sliced green onions.

makes 4-6 servings