Madras Curried Potato Salad

Ingredients

• 1 ¹⁄₂ lbs (675 g) Yukon Gold potatoes, about 4 medium
• ¹⁄₂ lemon
• ¹⁄₄ cup 2% plain Greek yogurt
• ¹⁄₄ cup mayonnaise
• 1 tbsp Keema Curry Seasoning
• 1 tsp maple syrup
• 1 green onion
• ¹⁄₄ small red onion

Preparation

1. Bring water to boil in Multipurpose Pot, with lid on. Slice potatoes in half, lengthwise, then slice crosswise into half-moons, abut 1⁄2" thick. If the half-moons are too large, slice in half. Add to boiling water. Cook until a knife can easily pierce the flesh, but there is still a little resistance, 6–7 min. Don’t overcook. Drain.
2. Using 2-in-1 Citrus Press, squeeze in juice from lemon. Gently stir to combine with potatoes. Let sit to allow some of the liquid to be absorbed, about 5 min.
3. Meanwhile, in a large bowl, combine yogurt, mayonnaise, seasoning, and maple syrup.
4. Thinly slice onions. Add onions and potatoes to bowl with dressing; toss gently to combine.
5. Serve at room temperature or cover and chill until ready to serve—delicious either way!