Vegan Indian-Style Potato Salad with Turmeric and Green Peas
Try this refreshingly different Indian-style Potato Salad with Turmeric and Green Peas, for a vibrant take on an old favorite. The dressing sparkles on your tastebuds and is made of ginger, turmeric, mustard seeds, and coconut milk. This is a vegan, gluten-free, soy-free and nut-free recipe.
Servings: 10 servings
- 2 pounds baby potatoes (yellow or red are fine. Can use larger yellow or red potatoes cut into bite-sized pieces)
- 1 tbsp coconut oil
- 2 tsp black mustard seeds
- ½ tsp turmeric
- 1 tsp red pepper flakes
- 1 tbsp grated ginger
- ⅓ cup canned coconut milk
- Salt to taste
- 3-4 spring onions (Green and white parts chopped)
- Juice of 1 lime (or lemon)
- 1 cup frozen green peas (thawed)
Place potatoes in a large pot with enough water to cover by an inch. Bring the water to a boil, cover with the lid, lower the heat, and cook another 10 minutes or until a knife pierced in the center of the potato goes in cleanly.
Drain the potatoes immediately and set aside. Place the frozen peas in the warm pot you cooked the potatoes in and cover. This should be enough to warm them without overcooking them.
To make the dressing, heat the oil over medium-high heat in a small saucepan. Add the mustard seeds when the oil is hot. After they crackle and sputter, add the turmeric, red pepper flakes, and ginger. Stir-fry for 30 seconds, then turn off heat. Let it cool for a few minutes, then stir in the coconut milk.
Halve the potatoes and place in a large bowl. Add in the green peas, the turmeric-coconut dressing, and the spring onions. Squeeze in the lemon juice. Add salt to taste and toss everything together.
Serve warm or cold.
Calories: 118kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Potassium: 462mg | Fiber: 3g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 25mg | Calcium: 21mg | Iron: 1mg