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Crunchy Curried Potato Salad

salads, potatoes

5 unpeeled potatoes; scrubbed
1 tablespoon butter
1 small onion; finely chopped
1 1/2 teaspoons mild curry powder
4 stalks celery
1 small apple; peeled and cored
1 cup mayonnaise
2 tablespoons raisins; optional
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Add leftover diced chicken to this combination to make the classic dish called Chicken Elizabeth. In saucepan, cover potatoes with cold salted water; bring to boil, reduce heat and cook potatoes for about 20 minutes or until cooked but still firm. Drain and rinse under cold running water to prevent further cooking. Meanwhile, in small skillet, melt butter; add onion and sauté gently until transparent. Blend in curry powder; cook for about 2 minutes to release curry flavor. Coarsely chop potatoes, celery and apple. In large bowl, combine with curry mixture, mayonnaise, raisins (if using), lemon juice, salt and pepper; mix gently. Cover and refrigerate for at least 1 hour to blend flavors. Transfer salad to serving dish.

Contributor: Canadian Living - March, 1986

Yield: 6 servings

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