Enjoy this recipe that was featured in the October 2009 issue of Phoenix Home & Garden magazine.

Makes 1 cup

1 tablespoon curry paste
7 ounces Greek-style yogart
2 tablespoons Peppadew liquid
Kosher salt and freshly ground black pepper to taste

1. Whisk all ingredients together until smooth.
2. Toss to coat warm potatoes and let chill until ready to serve.