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Recipes - Curry Potato Salad with Kidney Beans

Recipe Name

Curry Potato Salad with Kidney Beans

Submitted by

embrandon

Recipe Description

A hearty vegetarian fall lunch. Perfect served over a bed of greens.

Quantity	4	Quantity Unit	servings	Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1.5	cups, diced	celery
3/4	cup, chopped	green onions
3/4	cup, chopped	green pepper, finely chopped
1/8	cup	cilantro, fresh, chopped
1	cup	kidney beans (cooked and drained)
1/8	cup	cider vinegar
2	large	egg yolks (soft boiled)
1/2	teaspoon	olive oil
1/2	teaspoon	Worcestershire sauce
1	teaspoon	curry powder
1/2	teaspoon	freshly squeezed lemon juice
1/2	teaspoon	oregano (fresh)
1	teaspoon	cayenne pepper (optional), to taste
1/8	teaspoon	Paprika
1/2	tablespoon	coarse ground mustard
1/8	cup	Mayonnaise, light
4	cups diced	new potatoes (unpeeled, steamed and cooled)

Steps

Sequence	Step

1	Toss potatoes with cider vinegar and Spike Shake (found at health food stores).
2	Add ingredients 2-6 to the potatoes and mix well.
3	To make the soft boiled egg yolks, boil the eggs for 3 minutes then immerse in cold water. Separate yolks from whites and discard whites.
4	Add remaining ingredients to the yolks and whisk well to make a curry dressing.
5	Toss the vegetables and herbs in the dressing and chill.

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