by Stephanie Ball

I'm not sure what possessed me to create this salad tonight other than the fact that I had some potatoes in the fridge that were threatening to go bad and halfway through cooking them I realized I was out of relish and celery, two key ingredients for my grandmother's potato salad. I've also been on a major curry kick since a few weeks ago when I discovered the "Curry Gold" Salad at SweetGreen, about a block from my work. So, as my mind started lazily reaching back into the recesses of my memory, I remember my friend Adam E. Woods once created a potato salad with curry. And it was delicious. His idea was the inspiration for this delightful Indian-Inspired Potato Salad.

4 cups cubed red-skinned potatoes (about 6 medium sized potatoes)

1/2 t. salt

3 hard-boiled eggs, peeled and diced

1/2 cup mayonnaise

2 scallions, minced

2 T apricot preserves

1 t. sweet curry (or to taste)

1/2 t. harissa spice (or to taste)

1/4 cup tart montgomery dried cherries

1/4 cup chopped roasted pecans