Name: Curried Potato Pita Pockets with Green Apples and Currants
Yield: 8
Ingredients: 3 lbs russet potatoes (peeled and diced (1/2-inch)); cold water (as needed); 2 tsp and 1/2 Tbsp sea salt (divided (kosher salt can be substituted)); 1-1/2 Tbsp white wine vinegar; 5 large eggs; 1 cup light mayonnaise; 1/3 cup Greek yogurt; 2 Tbsp curry powder; 1/2 Tbsp granulated sugar; 1/4 cup lemon juice; 1/2 cup red onion (finely diced (1/4-inch)); 1/2 cup celery (finely diced (1/4-inch)); 1 cup green apple (diced (1/4-inch)); 1/3 cup dried currants ((raisins can be substituted)); 1/4 cup chopped cilantro; 1 cup baby spinach; 4 in pita pockets (cut in half)

Curried Potato Pita Pockets with Green Apples and Currants

Pita bread stuffed with a savory potato salad seasoned with curry spices, yogurt, aromatic vegetables, green apples, and currants.

Course

Sandwich

Servings

Ingredients

Curried Potato Salad

3 lbs russet potatoes peeled and diced (1/2-inch)
cold water as needed
2 tsp and 1/2 Tbsp sea salt divided (kosher salt can be substituted)
1-1/2 Tbsp white wine vinegar
5 large eggs
1 cup light mayonnaise
1/3 cup Greek yogurt
2 Tbsp curry powder
1/2 Tbsp granulated sugar
1/4 cup lemon juice
1/2 cup red onion finely diced (1/4-inch)
1/2 cup celery finely diced (1/4-inch)
1 cup green apple diced (1/4-inch)
1/3 cup dried currants (raisins can be substituted)
1/4 cup chopped cilantro

Sandwich

1 cup baby spinach
4 in pita pockets cut in half

Course

Sandwich

Servings

Ingredients

Curried Potato Salad

3 lbs russet potatoes peeled and diced (1/2-inch)
cold water as needed
2 tsp and 1/2 Tbsp sea salt divided (kosher salt can be substituted)
1-1/2 Tbsp white wine vinegar
5 large eggs
1 cup light mayonnaise
1/3 cup Greek yogurt
2 Tbsp curry powder
1/2 Tbsp granulated sugar
1/4 cup lemon juice
1/2 cup red onion finely diced (1/4-inch)
1/2 cup celery finely diced (1/4-inch)
1 cup green apple diced (1/4-inch)
1/3 cup dried currants (raisins can be substituted)
1/4 cup chopped cilantro

Sandwich

1 cup baby spinach
4 in pita pockets cut in half

Instructions

Curried Potato Salad

Place the potatoes in a large pot of water with enough water to cover the potatoes by approx. 1 inch. Add 1 tsp of the salt. Bring the water to a boil and reduce the temperature to a simmer. Allow the potatoes to cook for approx. 15–20 minutes or until they are fork tender but not falling apart. Drain the potatoes and place in a bowl, drizzle with the vinegar, and stir gently. Allow the potatoes to cool.
To cook the eggs, place them in a medium-sized pot of boiling water with 1 tsp salt added. Cook the eggs for 11 minutes, drain, and immediately place them in a bowl of ice water. Peel the eggs and dice them into 1/2-inch pieces.
In a large bowl, combine the mayonnaise, yogurt, curry powder, sugar, lemon juice, and 1/2 tablespoon salt. Add the potatoes, eggs, red onions, celery, green apple, currants, and cilantro. Gently stir the potato salad until everything is well combined and allow it to cool completely in the refrigerator for at least 4 hours but ideally overnight.

Sandwich

To build the sandwiches, place a bed of the spinach in the cavity of each pita bread. Spoon the curried potato salad into each sandwich and arrange on a serving platter along with an assortment of fresh vegetables for garnish. Serve immediately.

Recipe Notes

Recipe and photo courtesy of Potatoes USA.

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