Curried Potato Pita Pockets with Green Apples and Currants

Ingredients

• 3 pounds (1.36kg) Russet Potatoes, peeled, diced ½ inch
• As Needed Cold Water
• 2 teaspoons (5g) Sea Salt (Kosher Salt can be subbed)
• 1-1/2 tablespoons (23ml) White Wine Vinegar
• 5 each Large Eggs
• 1 cup (240ml) Light Mayonnaise
• 1/3 cup (80ml) Greek Yogurt
• 2 tablespoons (20g) Curry Powder
• 1 tablespoon (8g) Kosher Salt
• ½ tablespoon (4g) Granulated Sugar
• ½ cup Lemon Juice
• ½ cup (75g) Red Onion, finely diced (1/4 inch)
• ½ cup (75g) Celery, finely diced (1/4 inch)
• 1 cup (130g) Green Apple, diced (¼ inch)
• 1/3 cup (45g) Dried Currants (Raisins can be subbed)
• ¼ cup (20g) Chopped Cilantro
• 4 each Pita Pockets, cut in half
• 1 cup (85g) Baby Spinach