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Mild Curried Potato Salad
Mild curry spices add just a little bit of heat to this curried potato salad and make it extra special.
Servings
6
Author
Becky Striepe
Ingredients
2
large
red or white potatoes
cooked and cut into 1" pieces
⅓
cup
chopped green onion
1
cup
frozen peas and carrots
defrosted
2
cloves
garlic
minced
¼
cup
vegan mayo
1
tablespoon
lime juice
1
teaspoon
curry powder
1
teaspoon
coriander
½
teaspoon
ground turmeric
½
teaspoon
ground ginger
1
tablespoon
minced and seeded jalapeño
Instructions
In a large bowl, combine the potatoes, scallions, peas, and carrots. Toss together to combine.
In a smaller bowl, mix together the garlic, mayo, lime juice, curry powder, coriander, turmeric, ginger, and jalapeño.
Fold the mayo mixture into the potato mixture, and chill until you’re ready to serve.
Nutrition
Calories:
124
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.3
g
|
Sodium:
76
mg
|
Potassium:
314
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
2278
IU
|
Vitamin C:
16
mg
|
Calcium:
20
mg
|
Iron:
1
mg
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Course
Side Dish
Cuisine
Vegan
Keyword
coconut curry sauce, potato salad