This curried potato salad ticks all the boxes – tasty, healthy and quick to make.
It’s the perfect side dish or have it as a main meal on your own.
It will easily store in the fridge for 3 to 5 days in an airtight container.
I love the dressing in this curried potato salad because it actually uses the same cooked potatoes that are used for the actual salad. So the time to make it is so fast!
If you make this, let me know if you love it as much as I do.
From my kitchen to yours, let’s get into the recipe…
4 large potatoes, boiled and cut into bite size pieces
425g/15oz can red kidney beans, drained
1/2 large potato, boiled
1 tsp tamari or salt reduced soy sauce
1/3 cup unsweetened almond milk, or plant milk of your choice eg. oat, soy etc
1 tsp maple syrup
2 tsp peanut butter
2 tsp curry powder
Place potato and kidney beans in a bowl and mix together until well combined.
Make the dressing by placing all of the dressing ingredients in a blender until smooth and creamy.
Pour dressing over the potatoes and mix through until well combined. I like to serve it at room temperature, but you can serve it hot or cold as well.
Watch the video at the top of the page for full visual instructions.
👉 Want to learn more about plant based vegan cooking, check out my Meal Prep Made Easy Course!