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)!
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.