GRILLED PO­TATO SALAD WITH CUR­RIED YO­GURT DRESS­ING

Canadian Living - - Fresh Sal­ads -

Cur­ried Yo­gurt Dress­ing In small bowl, whisk to­gether yo­gurt, may­on­naise, lemon juice and curry paste. Re­frig­er­ate un­til ready to serve.

Grilled Potato Salad In large pot of boil­ing salted wa­ter, cook pota­toes un­til fork-ten­der, 18 to 20 min­utes. Drain and let cool. Cut into ¼-inch thick slices.

Place potato slices on a bak­ing sheet. In small bowl, whisk to­gether olive oil, lemon juice, salt, turmeric, pep­per and cu­min; pour over potato slices and toss gen­tly to coat. Let stand for at least 15 min­utes.

Place potato slices on greased grill over medi­umhigh heat. Close lid and grill, turn­ing once, un­til golden and lightly grill-marked, 6 to 8 min­utes.

To serve, spread some cur­ried yo­gurt dress­ing on each of four plates. Top with warm grilled potato slices and sprin­kle with cilantro, green onions, lime pickle and sesame seeds.

Driz­zle with re­main­ing dress­ing and top with fried onions. Serve im­me­di­ately.

PER EACH OF 6 SERV­INGS

about 172 cal, 3 g pro, 6 g to­tal fat (1 g sat. fat), 27 g carb (4 g di­etary fi­bre, 2 g sugar), 0 mg chol, 493 mg sodium, 668 mg potas­sium. % RDI: 3% cal­cium, 10% iron, 59% vit C, 9% fo­late.

MAKES 4 TO 6 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 50 MIN­UTES

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