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 Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount 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.