Curried potato salad

I’ve always loved potato salad with egg because it feels like more of a meal. In this recipe I use curry powder rather than mustard to create the familiar yellow color. Cilantro, lime and cayenne give it a kick.

• 6-7 red and /or yukon gold potatoes, scrubbed w/skins on, cubed
• 3 hard boiled eggs (13 minutes in boiling water)
• 2 stalks celery, diced
• 1 small green pepper, diced
• 3 TBS mayonnaise
• 1 ½ tsp. curry powder
• 1 capful apple cider vinegar
• 4 Scallions or 1TBS. fresh chives –or more if desired
• Wedge of fresh lime juice
• ¼ cup fresh chopped parsley & cilantro leaves
• S & P to taste
• Shake or 2 of cayenne pepper – optional

Boil potatoes in medium sized pot until al dente – if they are in 1” cubes, about 8 minutes. Drain in colander and let cool. In large bowl roughly mash hard boiled eggs. Add all other ingredients. Add potatoes, mix gently. Taste and adjust for seasoning. Serve warm, at room temp, or chilled.

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