Recently, while searching for vegan dishes that use turmeric, I came across a recipe on holycowvegan.net, a website that I am now in love with thanks to Vaishali's amazing plant-based foods and our similar love of french fries.
I tried her Indian Style Potato Salad with Turmeric and Green Peas and followed the recipe pretty closely, with only a handful of small changes. The dish is fresh and summery thanks to the turmeric and lime, and certainly a lighter take on potato salad which is traditionally done with something heavy like mayonaise or sour cream. I made this dish early in the day so we could enjoy it for dinner, but it tasted even better on the second day.
Here's the recipe.
Indian Style Potato Salad with Turmeric and Green Peas
Ingredients
2 lbs baby potatoes (I used baby Yukons)
1 tablespoon coconut oil
2 teaspoons ground mustard seed
1 teaspoon turmeric
2 teaspoons red pepper flakes
1 1/2 tablespoons grated ginger
1/3 cup canned coconut milk
Salt and pepper to taste
4 green onions, diced and white parts removed
1 bunch parsley, coarsely chopped
6 tablespoons lime juice
1 bag frozen peas, thawed
Method
1. Place potatoes in a pot of boiling water so the potatoes are submerged and covered by an inch. Return the pot to a rolling boil, then cover and reduce the heat. Cook for about 10-15 minutes or until a knife goes into the center of a larger potato cleanly.
2. While the potatoes are cooking, heat the coconut oil in a small sauce pan until it's hot. Then, add the herbs. Saute for about 1-2 minutes, stirring frequently. Then, add the coconut milk and stir until all the herbs are well incorporated. Take the sauce off the burner and set aside.
3. Drain the fully cooked potatoes and plunge into an ice bath.
4. Run the frozen peas under warm water in a collander to dethaw. Then, place the peas in a large bowl.
5. Quarter the potatoes and add to the bowl the peas and drizzle with the coconut sauce. Add the green onions, parsley, lime juice, and salt and pepper. Mix well and taste, adjusting seasonings as needed.
6. You could eat this at room temperature, or chill for several hours before serving. It's wonderful either way!
I served this dish with a version of this dish Turmeric Chickpea Kale Salad, only I kept it simple and only used chickpeas, kale, and the same turmeric, lemon, and curry dressing. The simple lemony kale salad was the perfect compliment to the bright flavors of the potato salad!
I tried her Indian Style Potato Salad with Turmeric and Green Peas and followed the recipe pretty closely, with only a handful of small changes. The dish is fresh and summery thanks to the turmeric and lime, and certainly a lighter take on potato salad which is traditionally done with something heavy like mayonaise or sour cream. I made this dish early in the day so we could enjoy it for dinner, but it tasted even better on the second day.
Here's the recipe.
Indian Style Potato Salad with Turmeric and Green Peas
Ingredients
2 lbs baby potatoes (I used baby Yukons)
1 tablespoon coconut oil
2 teaspoons ground mustard seed
1 teaspoon turmeric
2 teaspoons red pepper flakes
1 1/2 tablespoons grated ginger
1/3 cup canned coconut milk
Salt and pepper to taste
4 green onions, diced and white parts removed
1 bunch parsley, coarsely chopped
6 tablespoons lime juice
1 bag frozen peas, thawed
Method
1. Place potatoes in a pot of boiling water so the potatoes are submerged and covered by an inch. Return the pot to a rolling boil, then cover and reduce the heat. Cook for about 10-15 minutes or until a knife goes into the center of a larger potato cleanly.
2. While the potatoes are cooking, heat the coconut oil in a small sauce pan until it's hot. Then, add the herbs. Saute for about 1-2 minutes, stirring frequently. Then, add the coconut milk and stir until all the herbs are well incorporated. Take the sauce off the burner and set aside.
3. Drain the fully cooked potatoes and plunge into an ice bath.
4. Run the frozen peas under warm water in a collander to dethaw. Then, place the peas in a large bowl.
5. Quarter the potatoes and add to the bowl the peas and drizzle with the coconut sauce. Add the green onions, parsley, lime juice, and salt and pepper. Mix well and taste, adjusting seasonings as needed.
6. You could eat this at room temperature, or chill for several hours before serving. It's wonderful either way!
I served this dish with a version of this dish Turmeric Chickpea Kale Salad, only I kept it simple and only used chickpeas, kale, and the same turmeric, lemon, and curry dressing. The simple lemony kale salad was the perfect compliment to the bright flavors of the potato salad!
