Curried Potato Salad

Name: Curried Potato Salad
Yield: Serves 4
Cuisine: American
Ingredients: 1 tablespoon water; 2 teaspoons pink or sea salt; 2 teaspoons pink or sea salt; 1½ teaspoons Madras curry powder; 1 onion, minced; 2 garlic cloves, pressed; ¼ red bell pepper, finely chopped; ¼ green bell pepper, finely chopped; 2 to 3 tablespoons finely chopped fresh dill, or 2 to 3 teaspoons dried; 2 to 3 tablespoons finely chopped fresh dill, or 2 to 3 teaspoons dried; ⅛ teaspoon chopped Scotch bonnet or habanero pepper minced, optional; ⅛ teaspoon chopped Scotch bonnet or habanero pepper minced, optional; ¼ cup (60 g) vegan mayonnaise, optional (see Island Tips); ¼ cup (60 ml) olive oil; 1¼ pounds (560 g) potatoes, cut into ¾-inch (2 cm) cubes; 1 teaspoon apple cider vinegar; 2 tablespoons distilled white vinegar; 2 tablespoons canola oil, or more olive oil; 2 tablespoons canola oil, or more olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

In the Caribbean, we usually make a standard US–style potato salad and add some mixed vegetables to it. I created this recipe back when I was a teenager. While I was working on this book, my mother mailed me the tattered piece of paper I had originally written it on. This salad uses a vinaigrette for seasoning, so the vegan mayonnaise is optional.

Ingredients

Americas
United States
Starter
Caribbean
Vegan
Gluten-free

Ingredients

Method