4 large eggs
2 cups small new potatoes (about 10)
2 cups cherry tomatoes, halved if large
2 celery stalks, trimmed and minced
1 small Granny Smith apple, minced
2 tablespoons slivered almonds, toasted
1/4 cup raisins
1 small garlic clove, pressed
1 tablespoon grated peeled fresh ginger
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons Dijon mustard
2/3 cup plain nonfat yogurt
1 tablespoon curry powder
First, hardboil the eggs. (Put eggs in pan first, then cover with water. Bring to boil, then cover and remove from heat. Let sit for 15 minutes).
Boil potatoes over medium in enough water to cover for about 10 minutes.
To make the dressing, mix garlic, ginger, cilantro, lemon juice, honey, mustard, yogurt, and curry powder in a medium mixing bowl.
Chop the eggs and the potatoes and add them to the salad bowl. Add the cherry tomatoes, celery, apple, almonds, and raisins. Pour on the dressing and mix gently. Cover and chill 2 hours before serving.
Essential Vegetarian Cookbook, pg. 145