Curried Potato Salad

Ingredients

• 0.8 cup carrots shredded
• 2 tablespoons cashew pieces unsalted chopped
• 0.3 cup celery thinly sliced
• 2 teaspoons regular curry powder 
• 0.5 cup green onions divided thinly sliced
• 1.5 teaspoons pepper sauce hot (such as Tabasco)
• 0.8 cup greek yogurt plain 2%
• 2 pounds bliss potatoes red peeled cut into 1-inch pieces
• 0.8 teaspoon salt 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender.
2. Drain and cool.
3. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
4. Place cooled potatoes in a large bowl.
5. Add carrots, 5 tablespoons green onions, celery, and yogurt mixture; toss gently to combine.
6. Sprinkle with remaining 3 tablespoons green onions and cashews.
7. Serve chilled.