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Salad Side Dish 

Vegan Curry Potato Salad Recipe

Aromatic, savory potato salad is the queen of the cookout this year. Curry powder and mustard seeds add a burst of flavor and texture to this simple side dish.

Loaded with lots of spice and little pops of mustard seeds, this vegan curry potato salad recipe is easy to make. It’s going to be a huge hit at your next cookout.

Made with few ingredients, this potato salad with curry is my favorite way to eat the classic potato salad.

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I do love a good potato salad, but only if they’re super flavorful. For this recipe, curry powder sizzles in oil with black mustard seeds. This gives you the perfect little pops of flavor and crunch to this vegan curry potato salad.

Which vegan mayonnaise should I use?

Fortunately, there are so many great vegan mayonnaise brands on the market now. my favorite is Sir Kensington’s. It’s completely plant-based and made with 100% avocado oil and 100% sunflower. It also has aquafaba from chickpeas for a vegan mayo that’s indistinguishable from egg-based mayo. It’s also soy and starch free!

What curry powder do you recommend?

To make this potato salad suitable for everyone’s tastes, I don’t recommend a super spicy curry powder (like Madras). Unless, of course, you know you’re serving it to a crowd of people who love spicy things! For this one, I use the Savory Tikka Spice Blend by Spicemode. It’s not too spicy, but the combination of spearmint, coriander, and garlic really took this potato salad to the next level! You can use your favorite curry powder, though!

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How to make this vegan curry potato salad recipe:

This recipe is a breeze to make. You’ll use two techniques that I love. First, dry out the potatoes! I posted this video hack on my Tried & True Instagram. Basically, you’ll drain the potatoes as soon as they’re fork-tender. Turn off the heat on the burner but add the pot right back to the warm burner. Once you’ve drained the potatoes, add them back to the pot. The residual heat from the warm pot and the burner as it cools down will cook off any excess water. This prevents any extra water from throwing off the balance of your dressing!

The next is the classic Indian technique of tadka, which I’ve posted about before with my saffron rice. The concept of tadka is simple: fry spices in a bit of oil (or ghee) before adding them to a dish. In this case, I fry mustard seeds and then add the curry powder to bloom it first. Let it cool and then add directly to the vegan mayo for the dressing.

Once the potatoes are dry, simply toss with the prepared dressing and then refrigerate until you’re ready to serve. It’s that simple (and delicious!).

Want to upgrade your potato salad even further? Throw in some of those about-to-go-bad herbs from your crisper with the potatoes as they boil. Parsley or scallions work great. Simply remove them and discard them right before draining. They herbs will infuse your potatoes with even more flavor!

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Vegan Curry Potato Salad Recipe

Loaded with lots of spice and little pops of mustard seeds, this vegan curry potato salad recipe is easy to make. It's going to be a huge hit at your next cookout.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 246kcal

Equipment

  • Large pot
  • Colander
  • Small skillet

Ingredients

  • 2 pounds red potatoes, scrubbed and cut into bite-sized cubes
  • A few sprigs of fresh herbs like parsley or scallions, optional
  • 6 tablespoons vegan mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Savory Tikka Spice Blend, or your favorite curry powder
  • 1 tablespoon black mustard seeds
  • 10 ounces frozen peas, steamed according to package instructions
  • Salt and pepper to taste

Instructions

Boil the potatoes:

  • Cover the potatoes with water in a large pot. Add the herbs (if using) and bring to a boil. Add 1 teaspoon salt and cook for 18-20 minutes until fork-tender. Don’t overcook them!
  • Using tongs, remove the herbs from the pot and discard them. Turn off the heat on the burner. Drain the potatoes into a colander and return the pot to the same burner.
  • Pour the drained potatoes back into the hot pot and allow the residual heat to cook off excess water. Set aside for 5-10 minutes to dry completely.

Sizzle the spices:

  • Heat extra virgin olive oil in a small skillet over medium heat. Once hot, add the black mustard seeds and cook for 45 seconds or until they begin to pop. Add the curry powder and cook, stirring for 30-40 seconds, until fragrant. Turn off the heat and set the skillet aside to cool for 5 minutes.

Prepare the dressing:

  • In a large bowl, add the mayonnaise and the warm curry mixture. Mix to combine and season with salt and pepper. Add the steamed peas and stir to combine.

Finish the potato salad:

  • Add the warm potatoes to the bowl of mayonnaise and mix gently to combine. Don’t break up the potatoes too much! Taste and season with salt to your preferences. Serve with fresh cilantro on top, if you like. Enjoy!

Nutrition

Calories: 246kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 107mg | Fiber: 3g | Sugar: 2g
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