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Curry Potato Salad With Chickpeas And Rosemary

Nutrition per serving    (USDA % daily values)
CAL
255
FAT
34%
CHOL
4%
SOD
21%

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Ingredients for 8 servings

about 2 lbs red potatoes, cut to 1-inch wedges

1 cup chickpeas, either dried and cooked to tender, or canned and drained and rinsed

2 celery stalks, finely chopped

1/3 cup finely chopped red onion

1/2 bunch fresh rosemary, chopped

about 2 tablespoons curry powder (adjust to taste)

1 cup mayonnaise (again, we used Kewpie)

juice of 1-2 limes

1 garlic clove, minced

salt and pepper to taste

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