Coconut Curry Potato Salad

Bowl of coconut curry potato salad next to a large bottle of FreshJax Organic Thai Coconut Curry.

You Cannot Have A Picnic Without Potato Salad And You Cannot Have Potato Salad Without FreshJax Organic Thai Coconut Curry!

Hilary Smiling

Article Author: Hillary

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. 


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

Dressing ingredients

Topping

directions

  1. 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.
  2. 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.
  3. Whisk together dressing ingredients.
  4. In a large bowl, mix together all of the salad ingredients and toss with the dressing.
  5. 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.

Leave a comment

Please note, comments need to be approved before they are published.