This curried potato salad is a flavorful combination of potatoes, lentils, and tomatoes tossed in a curry infused dressing. It's the perfect summer side dish!
Cook, bake, or microwave the potatoes in their skins until tender but still firm. When cool enough to handle, dice them (leave skins on if you scrub well beforehand and if potatoes are organic.
Combine the potatoes with the lentils, tomatoes, cilantro or parsley, and scallions in a serving bowl. Toss together gently.
Combine the mayo, yogurt, curry, and cumin in a small bowl. Stir or whisk together until smoothly blended. Add to the potato mixture and toss gently but thoroughly.
Serve at once or cover and refrigerate until needed.