Curry Potato Salad

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.

Course Appetiser

Cuisine Caribbean

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 414kcal

Author Charla

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.

Nutrition