Curried Potato Salad

Curried Potato Salad Rachel Betteridge 2006

Combine: ///////// Dressing:
4 cups Yukon gold potatoes, ////////// 1 TBS curry powder
chopped, cooked and cooled ///////////// ¼ cup apple cider
½ cup golden raisens //////////// 1 cup plain, fat-free yogurt
4 chopped green onions ////////////// ½ tsp sea salt
1 Granny Smith apple, chopped /////////////// ¼ tsp black pepper
2 TBS chopped pistachio nuts
1 ½ cups sliced stawberries
1 TBS sunflower seeds
1 sm red onion, thinly sliced

6 leaves Bibb lettuce

Gently stir the dressing into the potato mixture. Refrigerate 30 minutes before serving. Place one lettuce leaf on each plate; place 1 cup potato salad in each.