This potato salad recipe is so unique and delicious! I tend to make it when I am having a picnic with some family and friends. Give it a shot! You won't be disappointed.

Hillary's Coconut Curry Potato Salad

Name: Hillary's Coconut Curry Potato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Plant based
Ingredients: 2lb russet potatoes, chopped into bite sized pieces; 1 cup frozen peas; 1 (15oz) can chickpeas; 1/4 cup red onion, diced; 1 cup cilantro, chopped; 1/2 cup mint, chopped; 1/2 cup roasted cashews, chopped; 1 Tbsp FreshJax Coconut Curry

Rated 5.0 stars by 1 users

Cuisine

Plant based

Servings

Prep Time

10 minutes

Cook Time

30 minutes

This potato salad recipe is so unique and delicious! I tend to make it when I am having a picnic with some family and friends. Give it a shot! You won't be disappointed.

Image of Hillary's Coconut Curry Potato Salad

Ingredients

2lb russet potatoes, chopped into bite sized pieces
1 cup frozen peas
1 (15oz) can chickpeas
1/4 cup red onion, diced
1 cup cilantro, chopped
1/2 cup mint, chopped
1/2 cup roasted cashews, chopped
1 Tbsp FreshJax Coconut Curry

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Directions

In a large pot, cover chopped potatoes with water and bring to a boil. Then, reduce heat to medium and continue to cook for 25 minutes, or until soft.
Just before the potatoes are done, add the frozen peas to cook for 2-3 minutes. Then, drain potatoes and peas, and set aside to cool.
Whisk together dressing ingredients.
In a large bowl, mix together all of the salad ingredients and toss with the dressing.
In a dry pan over medium heat, toast the FreshJax Coconut Curry, stirring frequently until fragrant and lightly toasted. Then, add to the top of the salad.