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.
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.
If you prefer a more classic recipe, try my vegan potato salad.
How to make this curried potato salad
The potatoes are simply cooked in a large saucepan and salted water.
While the potatoes are cooking you can whip up a jar of my vegan mayo made with aquafaba (the leftover brine of chickpea cans), oil, mustard, garlic, and vinegar. So quick and straightforward! Besides this curried potato salad, we use it to accompany plant-based burgers, fries, potatoes, sandwiches, etc…
Once the potatoes are cooked, leave them to cool down and then toss them in mayo, chopped spring onion and coriander.
You can of course swap for another plain mayonnaise if you prefer, but I would suggest you try my recipe first. Enjoy!
What to serve with the curried potato salad
Are you looking for the perfect pairing for this curried potato salad? It is really versatile. It is delicious on its own, paired with other salads but alternatively, you could also serve it as a side dish at your next barbecue or potluck gathering. It goes well with quiches, plant-based burgers and sausages, as well as lentils and beans.
How to store this salad
To keep your curried potato salad fresh and delicious, store it in an airtight container in the refrigerator. It’s best to consume it within 3-4 days of making it. If you’re planning to serve it at a later time, it’s recommended to keep the mayo dressing separate and mix it in just before serving to prevent the potatoes from becoming too mushy. Enjoy your tasty and flavourful curried potato salad!
Here are more salad recipes you may like to try:
- SPRING SOBA NOODLE SALAD WITH CRISPY TOFU [VEGAN]
- CAULIFLOWER RICE TABBOULEH
- SUMMER BERRY SALAD [VEGETARIAN] [GLUTEN FREE]
I hope you enjoy this vegan curried potato salad as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Curried Potato Salad [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 750 g salad potatoes or new potatoes
- 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.
- 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.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/curried-potato-salad-vegan/
I cannot wait to see your posts!
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