Golden Sun Potato Salad

1. Gather all ingredients and equipment.
2. Place potatoes in a large saucepan and cover with cold water and add the salt. Bring to a boil, reduce to a simmer and cook uncovered for 15-20 minutes, or until tender. Drain and slightly cool on a baking tray or platter. While potatoes are slightly warm sprinkle with vinegar.
3. Dice Roma tomatoes (3 cups) and dice cucumbers (3 cups) and set aside in a large bowl.
4. Drain and rinse chickpeas (6 cups) then place in a bowl and set aside.
5. To make dressing, in medium sized bowl, combine yogurt (1 ½ cup), ranch dressing (1 ½ cup), curry spice (2 Tbsp) ground coriander (2 Tbsp), and ground black pepper (1 Tbsp) and mix until fully combined.
6. To assemble, in a large bowl, add yellow potatoes (12 cups), cucumbers (3 cups), tomatoes (3 cups), chickpeas (6 cups) and curry ranch dressing (3 cups). Gently toss until combined.
7. Scoop 1 cup portion with a #4 (8oz.) disher as serving size. Garnish with cilantro leaves.

Meal Contributions:

• ½ cup starchy vegetables
• ¼ cup other vegetables
• 2 oz. MMA