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Mains

Curried Potato Salad

May 19, 2019 by Alexandra Daum
This vegan curried potato salad is made with spicy roasted potatoes, using turmeric, cumin, and cayenne pepper. The potatoes are mixed with greens, black lentils, herbs, and topped with a lemon ginger vinaigrette. This is one special potato salad (and no mayo)!
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Golden-coloured potato salad with greens in black bowl, front view.

This curry potato salad is adapted from reader favourite roasted new potato salad, also with lentils and greens. In this case, new potatoes are roasted with cumin, turmeric, and cayenne pepper, then topped off with more spice in the form of a ginger vinaigrette. I was slightly concerned early on that it would be too much. It isn’t. Surprisingly, it’s a bit subtle, and blends well with the herbs and lentils.

The potatoes need 30 minutes to cook, and if you have lentils cooked already or make them while the potatoes are in the oven, this can be on the table in just over half an hour. Pretty good for a weeknight meal, especially in busy spring and summer months. 

There are a couple other variations of this kind of meal-in-one potato salads on OE. Try this asparagus potato salad for springtime, or rosemary potato salad in winter.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Potato Recipes
Curried Potato Salad

Ingredient Notes and Substitutions

  • Red onion: a small amount of very finely sliced red onion makes all the difference here. If you’re very sensitive to raw onion, either soak it in ice water for half an hour before mixing in, or omit. Sweet onion or green onions would be a good substitution.
  • Lentils: black (beluga) lentils can be trickier to find, but brown and green lentils work just well. They won’t hold their shape quite as well as black lentils.
  • Potatoes: a nice waxy new potato is ideal for this recipe, especially if they’re small enough to keep whole. Annabelle is a good fairly common version that works well here.
  • Greens: this can be baby spinach, rucola (rocket/arugula), or any other baby greens you have on hand like chard or kale. Don’t use lettuce greens.
  • Herbs: cilantro (coriander) is a bit softer than parsley, and the taste is very good with the warm spices, so use it if you like the taste.

Recipe Notes

This is best served warm, so have everything ready for when the potatoes come out of the oven, and be prepared to serve immediately. It’s pretty good at room temperature but not as nice chilled.

I use whole cumin for the potatoes rather than ground, which does give a slightly different flavour, but it doesn’t really matter. I’ve never tried with fresh grated turmeric for this recipe.

How to Store

Storage: transfer cooled leftovers to a sealed container and store in the refrigerator for up to two days. The potatoes to tend to dry out slightly when stored.

Freezing: I don’t recommend freezing this recipe.

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Expert Tips

  • Check the potato type: most will be labeled, either in the shop or when you buy seed potatoes, as something like waxy or floury. You want waxy potatoes for this – floury or starchy are better for mashing or making dumplings.
  • Mix while warm: this is a whole style of potato salad, very different from mayonnaise versions, and it’s key that the tubers are still hot when mixed with the greens and vinaigrette. This wilts the greens and also means that the potatoes absorb some of the dressing right away.

More Potato Recipes

Potato Leek Soup
Roasted Potato Tacos
Potato Galette with caramelised onions
Cauliflower Potato Soup

If you make this Curry Potato Salad or any other seasonal main dishes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 4

Curried Potato Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients

Metric – American
  • 1 kilogram new potatoes
  • 1 teaspoon olive oil
  • 1 teaspoon cumin*
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 200 grams cooked black lentils
  • 60 grams baby spinach or other baby greens
  • ½ small red onion halved and very finely sliced
  • 20 grams cilantro or parsley chopped

Lemon Ginger Vinaigrette

  • 3 tablespoons olive oil
  • Juice 1 lemon ~3 tablespoons
  • 1 teaspoon fresh ginger finely grated
  • ½ teaspoon maple syrup or honey
  • ½ teaspoon sea salt
  • ½ teaspoon pepper

Instructions

  • Preheat the oven to 200°C (400°F).
  • Cut the potatoes into roughly equal pieces if needed, then place them onto a large baking sheet. Add the olive oil and spices, and mix until the potatoes are coated.
    1 kilogram new potatoes, 1 teaspoon olive oil, 1 teaspoon cumin*, 1 teaspoon ground turmeric, 1 teaspoon sea salt
  • Roast the potatoes for about 30 minutes, or until golden and with a crisp exterior.
  • Add the roasted potatoes, lentils, greens, onion, and cilantro to a large bowl. Top with the vinaigrette and mix until fully combined. Serve warm. Leftovers will keep well in a sealed container in the refrigerator for 1-2 days.
    200 grams cooked black lentils, 60 grams baby spinach, 1/2 small red onion, 20 grams cilantro or parsley

Lemon Ginger Vinaigrette

  • Add all of the ingredients to a small bowl or jar and stir or shake until mixed.
    3 tablespoons olive oil, Juice 1 lemon, 1 teaspoon fresh ginger, 1/2 teaspoon maple syrup or honey, 1/2 teaspoon sea salt, 1/2 teaspoon pepper

Notes

*I used whole cumin here. Ground or whole, doesn’t matter, just use what you have.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 465kcal Carbohydrates: 72g Protein: 18g Fat: 13g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 9g Sodium: 919mg Potassium: 1212mg Fiber: 16g Sugar: 3g Vitamin A: 1760IU Vitamin C: 58mg Calcium: 90mg Iron: 7mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Autumn, Main Course, Mains, Salad, Summer
Cuisine: Indian
Diet Gluten Free, Vegan, Vegetarian
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More Mains:

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Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

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Comments

  1. John from Australia says

    April 19, 2021 at 9:08 am

    Absolutely delicious.
    The spices and the acidity from the lemon and ginger work so well together.
    Subtle, but ever present.

    It’s nice to have a potato salad that isn’t heavy and gluggy.

    Thank you

    Reply
    • Alexandra Daum says

      April 20, 2021 at 7:28 am

      Lovely to hear, thanks John!

      Reply
  2. Liz says

    May 5, 2020 at 1:15 am

    We had this as a side for dinner tonight and it was AMAZING! I didn’t add the lentils since it was a side AND beluga lentils can’t be found in the city I live in. The spices and vinaigrette make it so delicious. This will be in our rotation from now on.

    Reply

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