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
- 3 lbs red bliss potatoes, halved, then halved up to 3 more times to create bit sized pieces
- 1 cup chopped red onion (about 1/2 onion)
- 1 1/2 cups chopped celery (about 3 stalks)
- 2 cups shredded carrots (about 4 medium)
- 1 cup golden raisins
- 2 cups vegan mayonnaise
- 2 TBL apple cider vinegar
- 2 TBL curry powder
- salt to taste
- Cover potatoes with water in a pot and bring to a boil.
- Reduce heat and simmer until tender, approximately 15 minutes.
- While the potatoes are cooking, prepare the dressing.
- In a large bowl combine the onion, celery, carrots, raisins, mayonnaise, vinegar, and curry powder. Set aside.
- When the potatoes are tender, drain and set aside to cool.
- Add the potatoes to the mayonnaise mixture and mix well.
- Salt to taste.
- 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.
- Experiment with your favorite curry.
- Chopped apples can be substituted for the raisins.
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