Tuesday, July 7, 2009


Curried potato salad with tuna (recipe in the comments)
Arugula salad

Hot tea
Tonight is the opening of our town's summer festival, "Old Home Days", which starts with a parade. As this is a not to be missed event, we planned dinner around it. T and I made the potato salad this afternoon and we all ate early, so we could get out and watch. The parde was great and dinner was incredible. We discovered this recipe last summer and it is truly transcendent. Also, it's incredibly easy to make. The only note I really have is that this one is dependent on the Major Gray's chutney - I don't think it's as good with plain mango chutney. So, you probably have to buy an unusual ingredient. Trust me though - this is worth it.

Prep Notes
Difficulty: Easy
Chopping: Potatoes, shallot, watermelon
Time: 30 minutes
Make ahead:This is great warm or cool.

J: "A celebration pre-celebration!"
M: "Off the hook!"


J said...

Curried Potato Salad with Tuna – Cooking Light
Serves 3

1 ½ lb Yukon gold potatoes, peeled and chunked
⅓ cup golden raisins
1 T chopped shallots
1 can tuna, drained
2 T mayonnaise
2 T plain yogurt
2 T Major Gray’s (mango) chutney
1 ½ t curry powder
½ t salt
¼ t pepper
2 T cider vinegar
¼ cup sliced almonds, toasted

Place potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15-20 minutes or until easily pierced with a fork. Do not overcook. Drain and allow to cool slightly.

Place raisins, shallots, and tuna in a large serving bowl. Add potatoes, tossing gently to combine.

Combine mayonnaise, yogurt, chutney, curry powder, salt, and pepper in a small bowl. Mix well. Toss with potato mixture.

Sprinkle with cider vinegar and toss again. Sprinkle almonds on top and serve.

B said...

love ur blog and I visit often to check on what u are having for dinner.


J said...

Glad you like it. Welcome!