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- Curried potato salad with smoked almonds
Skip to IngredientsSkip to Method
- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
This dairy-free potato salad gets its creaminess from coconut yoghurt, and has just the right amount of crunch from the smoked almonds.
- Serves66
- Cook time10 mins10 minutes
- Prep time15 mins15 minutes, + cooling and 5 mins standing time
- + cooling and 5 mins standing time
Ingredients
- 1 cup (120g) frozen peas
- 1kg baby potatoes, quartered
- 3/4 cup (210g) natural coconut yoghurt
- 1 1/2 tbs lime juice
- 3 tsp curry powder
- 1 continental cucumber, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup (40g) smoked almonds, coarsely chopped
Nutritional information
Per serve: Energy: 1025kJ/245 Cals (12%), Protein: 9g (18%), Fat: 5g (7%), Sat Fat: 1g (4%), Carb: 43g (14%), Sugar: 11g (12%), Dietary Fibre: 8g (27%), Sodium: 92mg (5%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the peas in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins or until heated through. Drain well.
Step 2
Meanwhile, place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until the potato is tender. Drain. Set aside to cool completely.
Step 3
Combine yoghurt, lime juice and curry powder in a bowl. Place potato, cucumber and half the spring onion and peas in a clean bowl. Add three-quarters of the dressing. Toss to combine. Season.
Step 4
Transfer to a platter and drizzle with remaining dressing. Serve with almond and remaining spring onion and peas.
Serve with...lime wedges.
Recipe tip
COOK. STORE. SAVE.
Leftover tip: Use any leftover coconut yoghurt to make the brekkie smoothie, like our chunky coconut smoothie.
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Curried potato salad with smoked almonds
- Serves66
- Cook time10 mins10 minutes
- Prep time15 mins15 minutes, + cooling and 5 mins standing time
- + cooling and 5 mins standing time
Ingredients
- 1 cup (120g) frozen peas
- 1kg baby potatoes, quartered
- 3/4 cup (210g) natural coconut yoghurt
- 1 1/2 tbs lime juice
- 3 tsp curry powder
- 1 continental cucumber, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 cup (40g) smoked almonds, coarsely chopped
Description
This dairy-free potato salad gets its creaminess from coconut yoghurt, and has just the right amount of crunch from the smoked almonds.
Method
Step 1
Place the peas in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins or until heated through. Drain well.
Step 2
Meanwhile, place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until the potato is tender. Drain. Set aside to cool completely.
Step 3
Combine yoghurt, lime juice and curry powder in a bowl. Place potato, cucumber and half the spring onion and peas in a clean bowl. Add three-quarters of the dressing. Toss to combine. Season.
Step 4
Transfer to a platter and drizzle with remaining dressing. Serve with almond and remaining spring onion and peas.
Serve with...lime wedges.
