Vegan Curry Potato Salad
Potato salad gets a serious upgrade here, with golden Yukon Golds tossed in a creamy, spiced dressing that's completely plant-based from start to finish. The dressing comes together by whisking vegan mayonnaise and dairy-free yogurt with curry powder, turmeric, fresh lemon juice, and a touch of maple syrup — warm, tangy, and just a little sweet in the best possible way. Thinly sliced celery and green onion tops add crunch and freshness, while chopped cilantro keeps every bite bright. A handful of golden raisins is optional, but if you're into that sweet-savory contrast, don't skip them. The whole thing is easy enough to pull off on a weeknight but impressive enough to bring to a cookout or potluck — it serves six and holds up beautifully in the fridge for up to three days. No eggs, no dairy, no compromises on flavor.
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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
- 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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