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Potato Salad # 8, curried

Source of Recipe

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Recipe Link: southernfood.about.com/od/potatosalads/r/bl30727u.htm

Potato Salad #8, curried

for potatoes:
4 cups of cubed potatoes, about 6 medium potatoes
water
1 teaspoon salt
1 teaspoon curry powder

for dressing:
3 tablespoons vinaigrette dressing
2 tablespoons lemon juice
1 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper

for salad:
3 hard cooked eggs, diced
1 cup diced celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise

Place cubed potatoes in a large saucepan. Cover with water
and add salt and curry powder.
Bring to a boi. Lower heat and simmer, covered and cook until tender
but still firm, about 8 to 12 minutes.
Drain and let potatoes dry by shaking pan Over low heat.
Place potatoes in a large bowl and add the dressing mixture.
Stir gently to coat.
Cover and refrigerate to marinate for an hour or 2.
Add salad items.
Toss lightly and refrigerate to chill thoroughly.
Serves 6.