Steph Curry Potato Salad

In Recipes, Sides, Super Bowl by John Robinette5 Comments

I love curries. And I love basketball. And I love potato salad. Hence, our Steph Curry Potato Salad. I couldn’t come up with a clever recipe name that uses LeBron James. LeBron, I know you won it on the court many times, but as for a plant-based recipe? Maybe next year, LeBron.

The inspiration for this was actually a curry carrot and raisin salad I devoured at a recent church potluck. If we can curry carrot and raisin salad, I realized, then what could we curry next? This creamy and spicy potato salad is perfect side for your next picnic or cookout. The sweetness of the raisins is a nice counter to the heat of the curry spices. Celery, onion, and carrots round it out with texture, flavor, and color.

Dishes like potato salad don’t require exact measurement on ingredients. A little more potato, a little less carrot and all is fine, but start with the measures here for the curry powder. Since not all curry powders are equal, maybe even start on the sparing side, then add a little at a time to suite your taste.

Products We Used

Just Mayo

Bragg Organic Apple Cider Vinegar

Shan Curry Powder

Steph Curry Potato Salad
Serves 12
The sweetness of the raisins is a nice counter to the heat of the curry spices in this vegan and gluten-free potato salad.
Write a review
Print
Prep Time
50 min
Cook Time
15 min
Total Time
1 hr 5 min
Prep Time
50 min
Cook Time
15 min
Total Time
1 hr 5 min
380 calories
31 g
15 g
28 g
3 g
4 g
206 g
291 g
11 g
0 g
23 g
Nutrition Facts
Serving Size
206g
Servings
12
Amount Per Serving
Calories 380
Calories from Fat 245
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 6g
Cholesterol 15mg
5%
Sodium 291mg
12%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
13%
Sugars 11g
Protein 3g
Vitamin A
63%
Vitamin C
21%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lbs red bliss potatoes, halved, then halved up to 3 more times to create bit sized pieces
  2. 1 cup chopped red onion (about 1/2 onion)
  3. 1 1/2 cups chopped celery (about 3 stalks)
  4. 2 cups shredded carrots (about 4 medium)
  5. 1 cup golden raisins
  6. 2 cups vegan mayonnaise
  7. 2 TBL apple cider vinegar
  8. 2 TBL curry powder
  9. salt to taste
Potatoes
  1. Cover potatoes with water in a pot and bring to a boil.
  2. Reduce heat and simmer until tender, approximately 15 minutes.
  3. While the potatoes are cooking, prepare the dressing.
Dressing
  1. In a large bowl combine the onion, celery, carrots, raisins, mayonnaise, vinegar, and curry powder. Set aside.
  2. When the potatoes are tender, drain and set aside to cool.
  3. Add the potatoes to the mayonnaise mixture and mix well.
  4. Salt to taste.
Notes
  1. After draining the cooked potatoes, I put them in another pot with ice water and let sit for 5 minutes. This greatly speeds up the prep time.
  2. Experiment with your favorite curry.
  3. Chopped apples can be substituted for the raisins.
beta
calories
380
fat
28g
protein
3g
carbs
31g
more
Sister Eden https://www.sistereden.com/
 

 

John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

Latest posts by John Robinette (see all)

Comments

  1. We made this a week ago. DeLISH. I confess to a modification–that I highly recommend. We had a lone Japanese sweet potato and tossed it with the other ones, and it added a really nice bit of sweetness to the dish. I’m a sweet freak, so…I loved it.

    We took it to a family July 4th traditional coookout-on-the-lake and it was DEVOURED. And lauded. Orders are already in for it for next time. I did tell them where they could get the recipe themselves, too, in case they don’t want to wait a whole year.

    Thanks John!!

    1. Thanks so much for trying out this recipe, Kathleen AND for your suggestion of adding a Japanese sweet potato! Awesome!

  2. Thank you for posting this! I made it this past weekend at an event, and it was a massive hit. I got a ton of compliments, and I will definitely be making this again soon!

  3. Pingback: Vegan Apple Salad - Sister Eden

  4. Pingback: Plastic Free 4th of July - Sister Eden

Leave a Comment