Curried Potato Salad (No Mayo!)

~2 pounds Red Bliss potatoes, washed and cut into large chunks (depending on the size of the potatoes, I usually quarter them)

½ small red onion, diced

2 stalks celery, diced (approx. ½ cup)

1 cup frozen peas

3 to 4 green onions, thinly sliced

3 to 4 hard-boiled eggs, chopped/quartered (TIP! For the perfect hard-boiled eggs, see below)

Up to ¾ cup plain Greek yogurt (I use non-fat)

2 tablespoons fresh mint, roughly chopped (I think this REALLY makes it pop, so I wouldn’t skip the mint, but fresh flat leaf parsley or cilantro will work too!)

2 teaspoons curry powder (I use madras curry powder)

pinch of cayenne pepper powder

1 teaspoon vinegar (red wine, apple cider or regular white vinegar will work - no balsamic)

salt

pepper

Other optional ingredients: cucumbers, carrots, cashews, or apples. You can substitute green beans for the peas too.

Directions at eatingininstead.com

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