GRILLED POTATO SALAD WITH CURRIED YOGURT DRESSING
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