Indian Potato Salad

20120707-112451.jpgHubby and the Little Vegan are out-of-town this weekend so I decided to challenge myself to only prepare food that I could make with ingredients currently in my cupboard or refrigerator. This was the first thing I came up with and it is super tasty! I did cheat a little by buying cilantro. After making the salad I knew I needed it and I couldn’t stop thinking about it!

Notes:
*I like things spicy. I included the amount of cayenne that I used but I recommend that you add a bit at time. For me it ended up with a touch of heat, not over powering but it is very different from palate to palate.

*If you don’t have cashew cream or can’t eat cashews use vegan mayo. I think a plain vegan yogurt would also work.

*Make sure not to under cook your potatoes! No one wants to bite into an undercooked potato.

*This salad was good while it was still warm so serve either way.

Ingredients:
2 lbs potatoes, peeled, cook and cubed
1 cup diced bell pepper
15 oz can garbanzo beans drained
1 cup frozen peas defrosted
2 tbsp minced shallots
a handful of chopped cilantro

Dressing:
1 1/2 cup heavy cashew cream
2 cloves garlic
juice of one lemon
1 medjool date pitted
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp sea salt

Put ingredients from potatoes to cilantro in a large bowl. Set aside. Put all dressing ingredients in a blender or food processor and process until creamy. Pour dressing over potatoes and gently mix in. Eat immediately or chill before serving.

 

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7 Responses to Indian Potato Salad

  1. Jo Gillespie says:

    This looks wonderful! I wonder if I could use soy cooking cream instead of the cashew cream? Cashews are mighty costly here in Italy!

    • I’ve never had it but if it is creamy it would probably work. I think almonds would work also. Someone already wrote to me and said they made it with half vegan mayo and half vegan yogurt and it was delicious. Remember, it’s use what you have in the cupboard week! 🙂

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  3. This looks really good! I\’m not really familiar with cashew cream, but I make something similar to this with soy yogurt — and cucumbers instead of the chickpeas (also a great idea, thanks!). It\’s very much like an Indian raita. I also like the inclusion of the date to offset the lemon and give it a light fruit / sweet balance.

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