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.
Equipment
1 saucepan
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
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