Curried Potato Salad [vegan]

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.

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 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!

Curried Potato Salad [vegan]

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.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Meatless BBQ, Quick & Easy, Salads

Cuisine English, Indian

Servings 4 people

Calories 196 kcal

Equipment

• pan

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Serving: 250gCalories: 196kcalCarbohydrates: 34gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 58mgPotassium: 815mgFiber: 4gSugar: 2gVitamin A: 73IUVitamin C: 38mgCalcium: 30mgIron: 2mg

Keyword potato, salad

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!