Anti Inflammatory Vegan Curry Potato Salad
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tsp salt, plus more for the cooking water
- 3 stalks celery, thinly sliced
- 3 green onions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup golden raisins (optional)
For the dressing
- ½ cup vegan mayonnaise
- 2 tbsp plain dairy free yogurt
- 1 ½ tbsp curry powder
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp black pepper
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–13 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape.
- 2
Drain the potatoes in a colander and spread them out on a sheet pan or large plate to cool for about 20–30 minutes, until no longer steaming.
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