CURRIED POTATO SALAD WITH CRAISINS

3 LBS RUSSET POTATOES, PEELED
1 TABLESPOON VEGETABLE OIL
2 TABLESPOONS SWEET CURRY POWDER
1 ½ CUPS MAYONNAISE (I USE THE LIGHT OLIVE OIL KIND)
3 TABLESPOONS WHITE VINEGAR
2 TABLESPOONS SUGAR
3 HARD BOILED EGGS, CHOPPED
3 GREEN ONIONS, CHOPPED
2 CELERY STALKS, CHOPPED
1-2 TSP SALT (TO TASTE)
½ - 1 TSP. BLACK PEPPER
1 CUP DRIED SWEETENED CRANBERRIES

PLACE THE POTATOES IN A LARGE KETTLE AND COVER WITH WATER.
BRING TO A BOIL AND COOK UNTIL FORK TENDER, 15-20 MINUTES,
DEPENDING ON THE SIZE OF THE POTATOES.

WHILE THE POTATOES ARE COOKING, HEAT THE VEGETABLE OIL IN A
SMALL SAUCEPAN OVER MEDIUM HEAT. ADD THE CURRY POWDER, STIR
TO COMBINE, REDUCE HEAT TO LOW, AND COOK FOR 5 MINUTES. LET
COOL, THEN WHISK WITH MAYO, VINEGAR AND SUGAR.

WHEN THE POTATOES CAN BE PIERCED WITH A FORK, DRAIN AND LET
COOL. DICE THE POTATOES AND PLACE THEM IN A ROOMY BOWL. ADD
THE HARD BOILED EGGS, ONIONS AND CELERY AND GENTLY TOSS TO
COMBINE. ADD SALT AND PEPPER TO TASTE. POUR THE MAYO MIXTURE
OVER THE POTATO MIXTURE AND GENTLY STIR TO COMBINE. ADD THE
DRIED CRANBERRIES AND MIX AGAIN.

SERVE WARM OR CHILLED. (I SERVE IT CHILLED)