pat's Recipe

Potato Salad in Radicchio Cups

Category: Potato salads

Ingredients:
8 ounces Yukon Gold potatoes, peeled and cut into 1/4-inch pieces (about 1 1/3 cups)
5 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped skinless roasted chicken
1/3 cup diced peeled tart green apple
3 tablespoons diced red onion
3 tablespoons diced red bell pepper
3 tablespoons diced celery
2 tablespoons chopped golden raisins
24 small radicchio, Boston lettuce or endive leaves

Preparation:
Bring a small saucepan of water to a boil. Add potatoes; cook until just tender, 7 to 9 minutes. Drain and let cool for 10 minutes.
Whisk mayonnaise, lemon juice, curry powder, salt and pepper in a medium bowl until smooth. Stir in chicken, apple, onion, bell pepper, celery, raisins and the cooled potatoes.
Place about 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.
Makes 24 appetizer servings