Amanda's Kitchen Recipe Archive

Curried Potato Salad Vegan
Preparation:  45  minutes
Serves 4
 
• 2 lbs new potatoes
• 2 c snow peas, halved
• 1 carrot, julienned
• 1 red pepper, julienned
• 4 green onions, sliced
• 1 c yogourt (vegan option: use soy yogourt or vegan mayonaise)
• 1 tsp lemon juice
• 1 tsp curry paste, any variety*

 
1. If necessary, cut potatoes into bite-sized pices and add them to a large saucepan of water.  Bring to boil.
2. Reduce heat and boil for about 10-20 minutes, or until potatoes are tender.
3. Add snowpeas and carrot to the boiling potatoes for 1 minute. (optional)
4. Remove from heat and drain.
5. Combine the potatoes, snow peas, carrot, red pepper and spring onion in a large bowl.
6. In a small bowl, combine the yogourt, lemon juice and curry paste.
7. Toss veggies with yogourt dressing.
8. Chill and serve.


Variation:  Add raisins, almonds, julienned tofu or diced avocado with your veggies.

For a vegan vinaigrette, use ½ c. oil and 3 T lemon juice instead of the yogourt.

* Try looking in your local grocery or specialty store for 
Patak's brand curry pastes.  They seem to be sold
internationally and are quite good.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: May 25, 2000

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