Wednesday, July 20, 2011
Curried Potato Salad (vegan)
I used my curry vinaigrette (AKA "Liquid Gold", which by now I am keeping a jar of it pre-made in the fridge) for a quick, go-to way to dress this salad. And by keeping it free of mayonnaise, you can have more peace of mind to take this to your outdoor BBQ's and pick-nicks by not having to worry about keeping it refrigerated.
You can eat this salad right away after making it, but I think it's even better the next day when the potatoes have had the chance to absorb all the wonderful curry flavor of the dressing.
Curried Potato Salad
1 1/2 pounds small-medium size red potatoes
1 green onion
1/4 cup chopped cilantro
1/2 cup curry vinaigrette
In a medium-large saucepan, place washed potatoes (skins on), and cover with at least 1/2 inch of water. Heat to boiling, then reduce heat to gentle boil and cook for 10-15 minutes, until potatoes are fork tender. Drain water, place potatoes in a bowl, and refrigerate for an hour or so to cool.
Remove potatoes from refrigerator and bowl, and chop into medium size chunks. Add back to bowl. Salt and pepper potatoes. Chop green onion and add to potatoes, along with cilantro. Top with curry vinaigrette.
With a large spoon, carefully stir potato salad to incorporate all ingredients and distribute the vinaigrette.