Learn how to make this creamy curried potato salad using Caribbean sweet potatoes. This yellow tinted potato salad is so delicious, made with vegan mayonnaise and makes the perfect side dish for a plethora of main meals.
If you're a huge curry fan like I am then this potato salad is a must try. I'm quite adventurous with my curry recipes and thankfully you guys seem to enjoy them.
I made this curry potato salad after experimenting with some spare sweet potatoes, herbs and spices that I had in my pantry.
I got my family to be the guinea pig for this salad recipe to which they actually loved and the rest is pretty much history.
We now rotate between my Jamaican potato salad and this recipe. We especially like to serve it with Caribbean main meals because it really compliments them.
You get the natural sweetness from the sweet potatoes, something I really enjoy in my potato salad recipes.
The herbaceous flavour from the thyme and chadon beni and the warmth, tart and tanginess from the yellow mustard and paprika.
This potato salad is bursting with so much flavour and is one that is not to be missed.
It will so delicious and probably one of the easiest salad recipes that you will ever make.
It is a side dish and comfort food rolled into one!
Ingredients you will need
- Sweet potatoes - Caribbean sweet potatoes are red on the outside with a white off/creamy coloured flesh. These potatoes are what give the salad that true Caribbean flare.
- Curry powder - I like to use my homemade Jamaican curry powder. This is what will give the salad that yellow tint.
- Celery/scallion - These are the base vegetables, you just need to chop them up and add them raw.
- Red bell pepper - For colour and variety, you can use green, orange or even a combination of both.
- Thyme/chadon beni - These herbs are commonly used in Caribbean cooking and are a must for the potato salad.
- Yellow mustard powder & paprika - Both are gluten free and offer earth tones along with tangy tartness.
- Mayonnaise - Preferably vegan or dairy free, homemade or store bought.
- Garlic/onion granules/pink salt and black pepper - To enhance the taste/flavour.
The steps
- Bring a medium sized saucepan to the boil along with the steaming basket/insert.
- Carefully add the chopped sweet potato and reduce the heat to medium and cook the potato until tender (check the readiness with a fork, it should be soft when cooked).
- Drain off the water, rinse the potato with cold water to prevent further cooking and leave the potato to completely cool down.
- In a medium sized bowl, add the sweet potato, red bell peper, celery and scallion.
- Add the curry powder, thyme, chadon beni, yellow mustard powder, paprika and onion/garlic granules.
- Add the vegan mayonnaise and fold it in with the contents of the bowl.
- Do a taste test and add black pepper and pink salt to taste.
- Refrigerate until you are ready to serve.
Notes and tips
- Feel free to add additional vegetables i.e sweet corn, peas, carrots etc...
- You can use my Homemade Vegan Mayonnaise or store bought, which ever you can comfortable with.
- Don't over cook the potatoes or they will be soft and mushy. Make sure to rinse them off in cold water to prevent further cooking.
- This is the recipe that you need for my Jamaican Curry Powder.
- Yellow mustard powder is naturally gluten free, make sure you use it in its powdered form.
- Feel free to make this salad ahead of time i.e the night before.
- Any leftovers should be stored in the refrigerator for 2-3 days.
- If you want your potato salad to be extra creamy then add more vegan mayonnaise.
More side dishes to try
- Jamaican Coleslaw
- Trinidad Cheese Paste
- Escovitch Sauce
- Jamaican Potato Salad
- Caribbean Curried Roast Potatoes
- Callaloo
- Cassava Balls
- Baigan Choka
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Curry Potato Salad
Ingredients
- 1½-2 lb sweet potato (680g)
- 1 scallion sliced
- 1 stalk of celery sliced thinly
- 1 red bell pepper chopped
- 1 tablespoon curry powder
- 1 tablespoon fresh thyme de-stemed
- 1 tablespoon chadon beni
- 1½ teaspoon yellow mustard powder
- 1½ teaspoon paprika
- 1½ teaspoon garlic granules
- 1½ teaspoon onion granules
- 1¼ cup vegan mayonnaise (280g)
- black pepper and pink salt to taste
Instructions
- Bring a medium sized saucepan to the boil along with the steaming basket/insert.
- Carefully add the chopped sweet potato and reduce the heat to medium and cook the potato until tender (check the readiness with a fork, it should be soft when cooked).
- Drain off the water, rinse the potato with cold water to prevent further cooking and leave the potato to completely cool down.
- In a medium sized bowl, add the sweet potato, red bell peper, celery and scallion.
- Add the curry powder, thyme, chadon beni, yellow mustard powder, paprika and onion/garlic granules.
- Add the vegan mayonnaise and fold it in with the contents of the bowl.
- Do a taste test and add black pepper and pink salt to taste.
- Refrigerate until you are ready to serve.
Notes
- Feel free to add additional vegetables i.e sweet corn, peas, carrots etc...
- You can use my Homemade Vegan Mayonnaise or store bought, which ever you can comfortable with.
- Don't over cook the potatoes or they will be soft and mushy. Make sure to rinse them off in cold water to prevent further cooking.
- This is the recipe that you need for my Jamaican Curry Powder.
- Yellow mustard powder is naturally gluten free, make sure you use it in its powdered form.
- Feel free to make this salad ahead of time i.e the night before.
- Any leftovers should be stored in the refrigerator for 2-3 days.
- If you want your potato salad to be extra creamy then add more vegan mayonnaise.
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