Curried New Potato, Heirloom Tomato & Radish Salad

Serves 10


1 lb bag small new potatoes, cubed into bit sized pieces
5 large radishes thinly sliced
1 pint cherry
tomatoes halved
½ sweet white onion thinly sliced
½ C julienned yellow pepper (green if fine, too)
2 cloves garlic minced
½ C loosely packed chopped cilantro
½ C chopped salted peanuts for garnish


1 C Greek yogurt
1 C buttermilk
1+ t kosher salt
1 t white pepper
1 t good quality curry powder. I used Penzys
1 T fresh squeezed lemon juice
¼ t fennel powder
¼ t oregano
¼ t ginger powder


  • Boil the cubed potatoes, drain and let cool for about 1 minutes. Add the radishes, onions, tomatoes,peppers,garlic and cilantro. Blend well. In another bowl, combine all dressing ingredients and whisk well. Pour dressing over potato mixture until right consistency. I ended up having dressing left over. The dressing would be amazing on deviled eggs, cold ham,pasta salad, or mixed in with brown rice as a side dish.

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