Preparation

• Put the potatoes in a large pot of well-salted water. Bring to a boil over medium-high heat and cook until just tender, about 10 minutes. Drain and rinse under cold water.
• Heat the oil in a small skillet over medium heat. Add the ginger and curry powder and cook, stirring, until fragrant, about 1 minute; transfer to a large bowl. Whisk in the yogurt, lime zest, and juice, and 1-1/2 tsp. salt. Add the carrots, cucumbers, and onion, and toss well, then add the potatoes and toss gently. Season to taste with salt and black pepper, and garnish with additional lime zest, if you like.