Saturday, April 3, 2010
Recipe: Curried Potato Salad (Vegan)
Here is another great recipe for you to try if you like potato salad and looking for a bit of a change. I can't remember where I originally found this recipe but I made some alterations to it. It turned out really yummy and was pretty quick to make. You might want to even double this recipe - between my fiance and I, it was all eaten before we knew it, and I could have gone for some more! You can eat this warm or cold, it doesn't matter, just store it in the fridge after you make it, or eat it right away.
7-8 white or red potatoes, chopped into 1" chunks
1/2 tsp salt
3 tbsp red wine vinegar (or white wine vinegar)
1-2 tbsp Indian curry paste (I used red but you can use any kind you choose)
pinches of sugar
1/3 cup olive oil
1/4 cup coarsely chopped fresh cilantro (optn.)
6-8 green onions, chopped
1. Bring water to a boil in a large saucepan. Once water is boiling, add the potatoes and the salt, and cook for 15-20 minutes until tender. Drain.
2. In a small bowl, mix together the curry, vinegar, and sugar. Slowly whisk in the oil.
3. Chop up the cilantro and the green onions.
4. Place the potatoes in a large bowl. Stir in the dressing and then stir in the cilantro and onions. Add salt to taste.