Curried Potato Salad

This salad is something that I get excited about when I come home and find it in the fridge. It's weirdly addicting, something about the combination of spicy and sweet I think.

This is one of my families classic recipes, but this ain't your mother's potato salad.
A typical potato salad that you might pick up form the deli section of your grocery store is drowning in mayonnaise, and looks closer to a sort of potato puree, than a salad.
Not only is this potato salad more delicious than these salads, it is also a lot lighter.

Subbing in half of the mayo for low-fat greek yogurt keeps the dressing creamy, while cutting down on fat. The yogurt also offers a nice tang that goes well with the curry flavour. Adding in spinach makes this more salad-like, and is a nice way to sneak in some extra greens. I think what really brings it up a notch are the sunflower seeds and dried cranberries. These may seem like an odd addition, but they add texture and sweetness, making this salad much more interesting.
No boring salads allowed!

Another thing that makes this recipe a winner is how fast and easy it is to put together. Perfect for a last-minute potluck or dinner sidedish.
Bring a little spunk to your next BBQ and give this curried potato salad a whirl.

serves 4

3 lb small potatoes, scrubbed, unpeeled

4 cups spinach, loosely packed

1/2 cup of sliced green onion

2 tbsp lemon juice

1/4 tsp salt

1 tsp curry powder

2 tbsp mango chutney

3 tbsp mayonnaise

1/4 cup plain 0% greek yogurt

1/4 cup toasted sunflower seeds, optional

2 tbsp dried cranberries, optional

1. Slice the potatoes in half and place them in a large pot. Cover with water, and set over high heat. When water reaches a boil, reduce heat to medium and boil gently until potatoes can be easily pierced with a fork, 8-10 minutes. Drain well.

2. Slice green onion and place in a large bowl. Stir together the lemon juice, curry powder, salt, and chutney. Add in the mayonnaise and greek yogurt, and whisk to combine. Remove any large fruit pieces from the chutney and finely dice before adding back to the dressing.

3. Add potatoes to green onion, then add dressing and stir to coat. Stir in the spinach sunflower seeds, and cranberries if using. The spinach will begin to wilt as a you stir. Serve immediately, or cover and refrigerate. Salad will keep for up to 3 days in the refrigerator.