Curried Potato Salad [vegan]

Name: Curried Potato Salad [vegan]
Prep time: 5 min
Total time: 15 min
Ingredients: 750g salad potatoes or new potatoes [1.6 lbs]; 2 Tbsp of my vegan aquafaba mayo (or another plain mayonnaise); 1 tsp mild curry powder; 2 spring onions; small bunch of fresh coriander; salt

Published on May 16, 2020 | In French, French, Indian | By theflexitarian |

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- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

This creamy and tasty curried potato salad is tossed in my vegan aquafaba mayo. This salad has a nice Indian twist and is perfect for a lunch al fresco, a picnic, BBQ or a quick buffet side dish.

My kids absolutely love this dish (even though they will always discard the spring onion which in my opinion is essential).

At this time of the year, I like to make this recipe with new potatoes but out of season you can simply use salad potatoes.

While the potatoes are cooking you can whip up a jar of my vegan mayo with aquafaba from leftover chickpea brine, oil, mustard, garlic and vinegar. So quick and straightforward! Besides this curried potato salad, we use it to accompany a plant-based burgers, fries, potatoes, sandwiches etc…

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NEW RECIPE ! ??⠀ ⠀ This vegan mayo has a thick and creamy texture. The perfect condiment to accompany a plant-based burger, fries, potatoes, sandwiches etc… It is quick and easy to make and requires no eggs as they are substituted with aquafaba (chickpea brine). ⠀ ⠀ ⠀ Grab the recipe on the blog. Link in my bio.⠀ ⠀ ⠀ #vegan #aquafaba #flexitarian #glutenfree #eggfree #vegancommunity #veganliving #veganrecipe #vegetarian #veganshare #vegansofig #veganfoodie #ukvegan #instafood #instagood⠀ ⠀

A post shared by The Flexitarian (@theflexitarianuk) on May 15, 2020 at 10:28am PDT

You can of course swap for another plain mayonnaise if you prefer, but I would suggest you try my recipe first. Enjoy!

Dairy-Free, Egg-Free, Gluten-Free, Soya-Free, Vegan

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Ingredients

750g salad potatoes or new potatoes [1.6 lbs]
2 Tbsp of my vegan aquafaba mayo (or another plain mayonnaise)
1 tsp mild curry powder
2 spring onions
small bunch of fresh coriander
salt

Instructions

Bring a large pan filled with water to the boil. Add the potatoes cut in halves. Cook for 10-15mins until tender. Drain and set aside. Leave to cool down.
While the potatoes are cooking, make the vegan aquafaba mayo by following the recipe here.
Mix 2 Tbsp of mayonnaise with 1 tsp of curry powder. Toss with the potatoes. Add chopped spring onions and chopped coriander leaves. Toss again and season with salt if needed.
Serve at room temperature.