Curried Rice and Artichoke Salad

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My mom has been making this salad since I can remember.

From what she says, she got the recipe from some lady at some time after she tasted it at a potluck.

Recipes with blurry origin can be some of the best — something shared by a stranger, one of their favorite recipes they deem worthy to bring to a gathering.

It’s the kind of recipe you just have to ask for, have to make for your own family and friends.

As a child, these flavors were exotic for me.  Curry powder wasn’t something that graced our palates very often.

I asked my mom to share this recipe with me because it sticks out in my mind, just as it did hers.  The salty sharpness of the green olives against the creamy spice of the curry-tinged sauce left an impression on me.

The best part about this dish is that it is made ahead and served at room temperature or cold, making it perfect to share at your next potluck or family gathering.  Not to mention, it’s super economical, so it’s great for a crowd.

If you wanted to make it more hearty, add grilled shrimp.  I’m full of great ideas.  I think I’ll do that next time I make it.

NOTES:

I use low-fat mayonnaise for this recipe.  You may also substitute half plain Greek yogurt and half mayonnaise.  Also, depending on your tastes, you may like a little less mayonnaise.  Add it a little at a time, stir it, and see if you like the consistency.

I’m not a fan of water chestnuts, so I leave these out.