Curried Potato Salad

Distinct aroma and flavour make this classic cold salad a
unique addition to your spring or summer table

Prep & Cooking: 30-45 minutes
Serves: 4-6
Pairs well with: Oil-Free "Mayo"
 
Main Ingredients:
4 large potatoes, boiled and peeled – use what you have on hand, but I find thin skinned potatoes,  i.e. red or Yukon gold work best.
¼ cup plant-based mayonnaise - follow the link above for our recipe or use what you have
1 tbsp Dijon mustard – if you don’t have Dijon, just use what you have
½ cup of chopped bell peppers – use one or more colours depending on what you have on hand
1/3 cup chopped celery (optional)
¼ cup chopped green onion
1 tbsp lemon juice
2-3 tsp yellow curry powder
1 tsp garlic powder
Salt and pepper to taste
Additional chopped peppers and green onion for garnish (optional)
 
Method:
Peel and dice cooked and cooled potatoes. In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, pepper, curry powder, and garlic powder. Blend until all ingredients are combined.
 
In a large bowl, combine the potatoes and dressing. Stir until the potatoes are well coated in the dressing.
 
Add chopped celery, peppers, and onion. Stir again to incorporate all ingredients.
 
Garnish with additional chopped peppers and onion and serve.  For a more intense flavour, allow the salad to chill for a few hours or overnight.
 
Tips & Variations:

• This recipe is easily doubled or tripled to feed a crowd
• For additional protein and texture, add ½ cup or more cooked chickpeas
• The salad will keep for a few days in a sealed container in the refrigerator