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Curried Potato Salad Recipe

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Change up the flavors of ordinary potato salad – and boost the health-promoting antioxidants – by adding a hit of traditional Indian spices.
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Servings:
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Ingredients
  • 2 pounds small Yukon gold potatoes, quartered
  • 1/2 cup reduced fat sour cream
  • 1/3 cup reduced fat mayonnaise
  • 1 1/2 teaspoons McCormick® Curry Powder
  • 1/2 teaspoon McCormick® Sea Salt Grinder
  • 1 Granny Smith apple, finely chopped (1 cup)
  • 1/2 cup golden raisins
  • 1/4 cup chopped fresh cilantro
  • 3 green onions, thinly sliced
Directions
PREP
15 mins
COOK
15 mins
1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat to low; simmer 10 minutes or until potatoes are fork-tender. Drain well. Cool slightly.

2. Mix sour cream, mayonnaise, curry powder and sea salt in large bowl until well blended. Add potatoes and remaining ingredients; toss gently to coat.

3. Serve immediately or refrigerate until ready to serve.
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Nutrition (per serving)
Calories: 181 Calories
Fat: 5 Grams
Protein: 4 Grams
Cholesterol: 9 Milligrams
Carbohydrates: 30 Grams
Sodium: 200 Milligrams
Fiber: 3 Grams
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