Creamy Curried Potato Salad
This classic curried potato salad is easy to make and oh, so creamy and delicious! And best of all, it's also plant-based and fat-free!
Ingredients
Salad
- 3 lbs. Russet potatoes peeled and cubed
- 1 large celery stalk sliced
- 1 medium purple onion diced
- 4 tbsp dill pickle relish or sweet if you prefer
- 1/2 cup olives of your choice black, kalamata, etc., sliced in half (omit for a fat-free salad)
Salad Dressing
- 1 15 oz can Navy beans (salt-free) drained and rinsed
- 1/4 cup raw hemp seeds or raw sunflowers seeds
- 2/3 cup almond milk or other plant-based milk
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp curry powder
- 1/2 tsp Umami seasoning
- 1 tsp Bragg aminos
- 1/4 tsp turmeric
- 1 tbsp lemon juice
- 1 tbsp cider vinegar
- black pepper to taste
- 4 sprigs fresh dill or dry dill weed
Instructions
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Wash, peel, and cut potatoes into cubes. Place them in a large sauce pan and cover with cold water. Bring the water to a slow boil for 10-15 minutes until they are cooked through. Drain and set aside.
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Place drained beans, hemp seeds, almond milk, nutritional yeast, and all dressing ingredients into a blender jar. Blend on high until smooth and creamy approximately 30 seconds.
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Place cooled potatoes in a large bowl. Add celery, sliced olives, onion, and pickles. Stir well.
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Pour the potato salad dressing over the mixture and toss gently until well combined.
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Taste and add additional salt and pepper if desired and garnish with additional dill.
Cover the bowl and refrigerate until cold (1-2 hours). Or if you can't stand to wait, go ahead and eat it at room temperature! 🙂
Recipe Notes
This recipe makes 4 servings as a side dish or 2 large main course servings.
