Instructions: Peel or scrub the potatoes and halve each. Place potatoes in water to cover in a large saucepan. Bring to a boil, lower the heat and simmer for 15 minutes or until tender but firm. Drain, cool, and slice into 1-inch pieces. Place in a bowl and set aside.

Meanwhile, peel the broccoli stems and cut into bite sized pieces. Steam until just tender. Drain.

Mix together the mayonnaise and curry powder. Add to the potatoes. Add the broccoli and raisins and toss until well mixed, being careful not to break the potatoes.

Either add the seeds and mix or sprinkle on a serving. Serve 4 to 6.

TIP - Make the salad ahead (4 to 24 hours).

NOTES : Make this up to 24 hour ahead, stored in a covered container in the refrigerator. Great as side dish or light entree. Add cubed tofu for a more substantial meal. Easy to rescale the recipe. The potatoes and broccoli may be cooked in the microwave

the taste of this curry mayo salad grew on us quickly. we liked it.

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