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Food
Curried Potato Salad

3 pounds baby white potatoes, scrubbed
1 tablespoon plus 1 teaspoon coarse salt
2 tablespoons white wine vinegar
5 eggs
1 cup mayonnaise
3 tablespoons curry powder
1 medium onion, thinly sliced into slivers
1/4 cup fresh cilantro, finely chopped

Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.

Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, cook for 8 minutes. Drain and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs and cut into quarters lengthwise.

Place mayonnaise, curry powder and remaining teaspoon of salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion and cilantro. Stir to combine. Chill until ready to serve. Makes 10 to 12 servings.

Martha Stewart Living, June 2000

Thursday, June 28, 2001

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