Curried Potato Salad

Place the cut potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain and allow them to cool slightly.

Prepare the Dressing:
In a small bowl, combine the mayonnaise, Greek yogurt, curry powder, turmeric, cumin, coriander, cinnamon (if using), salt, black pepper, and apple cider vinegar. Whisk until smooth and well combined.

Assemble the Salad:
In a large mixing bowl, add the cooked and slightly cooled potatoes. Pour the curry dressing over the potatoes and gently stir to coat the potatoes evenly. Add the red onion, fresh cilantro (if using), and raisins (if using) and mix well.

Chill and Serve:
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature.

Serving and Storage Tips