Curried Potato Salad

Only Plant Based! Mayo adds the perfect texture and flavor to your favorite potato salad recipe. This recipe is a variation on the classic by adding a little kick and crunch. Easy to make and big on delicious--sure to be a crowd pleaser!

Only Plant Based! Curried Potato Salad

Serves 4

Potatoes

4 cups (1 1/2 pounds) fingerling potatoes, cut in half lengthwise

2 tablespoons olive oil

1/2 teaspoon coarse sea salt

Salad

1/3 cup celery, finely diced

1/3 cup carrot, finely diced

1/3 cup green onion, finely sliced

1/2 cup toasted whole cashews 

1/3 cup raisins

1 cup Only! Plant Based Original Mayo

1/2 teaspoon curry powder

1/4 teaspoon black pepper

1/2 teaspoon fine sea salt

1/4 cup apple cider vinegar

2 tablespoons rice vinegar

Preheat oven to 400F. In a large mixing bowl, mix potatoes, olive oil and sea salt together, then transfer to a  parchment-lined baking sheet.  Bake for 30 minutes or until potatoes are soft inside and crisp on the edges.  Let cool and transfer back into mixing bowl.  

Fold in remaining ingredients.  Let sit for 30 minutes to allow the flavors to meld. 

Serve cold or at room temperature. 

Recipe by Chef George Vutetakis