Curried Potato Salad

I had this as a side with the Spiced Lamb Kebabs, and the spicy yogurt flavor in both recipes made them go really nicely together. I also cut this recipe by fourths, considering it's just me at the moment, but even cut in half would make plenty of food!

Yield: 8 servings (serving size: about 1 cup)
Ingredients:
2 pounds Red Bliss potatoes, cut into 1-inch pieces
3/4 cup plain fat-free Greek yogurt
2 teaspoons Madras or regular curry powder
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
3/4 cup shredded carrots
1/2 cup thinly sliced green onions, divided
1/3 cup thinly sliced celery
2 tablespoons chopped unsalted cashews

Preparation:
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. Drain and cool.
2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
3. Place cooled potatoes in a large bowl. Add carrots, 5 tablespoons green onions, celery, and yogurt mixture; toss gently to combine. Sprinkle with remaining 3 tablespoons green onions and cashews. Serve chilled.

Nutritional Information:
Calories: 117
Fat: 1.8g
Saturated fat: 0.6g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.3g
Protein: 4.9g
Carbohydrate: 21.7g
Fiber: 2.7g
Cholesterol: 1.3mg
Iron: 1.3mg
Sodium: 275mg
Calcium: 48mg