Indian-Spiced Potato Salad
VEGAN BARBECUE MINI SERIES- PART II OF III
The next part of this recipe series focuses on a dish to make if you are hosting a barbecue with vegan friends coming along. More often than not, your vegan friend would offer to bring a veggie burger or sausage for themselves (as a meat substitute) and in this case, you might like to provide one or two sides that everyone in attendance can enjoy. It is regularly the case that one of the dishes already in your repertoire can be tweaked to become vegan, and it might end up being even tastier than the original!
Here, I’m talking about the potato salad; a well-known favourite of barbecues, picnics and the salad buffet. This recipe is certainly not anything like the traditional creamy potato salad, although if that was your bag, it is possible to both buy and make vegan mayonnaise. I, however, have never been a fan of mayonnaise and after realising the sheer amount of vegetable oil that is required to make it, I steer well clear. In this recipe, the potatoes are more lightly dressed with a vinaigrette spiked with Indian spices and fresh mint, and served with peas. Being reminiscent of a Samosa filling, this would work wonderfully inside a chickpea pancake, with a spiced tomato sauce and mango chutney. For barbecues, the potato salad is perfectly matched with burgers or sausages; a green salad; and a relish, salsa or dip.
If you prefer the taste and nutritional profile of sweet potatoes over regular white potatoes, you can make this salad with half sweet and half white, or with only sweet potatoes. This option might be preferable if you are living somewhere in which sweet potatoes can be grown locally (not the UK summer unfortunately!) The sweet potatoes will require a shorter cooking time to get tender so be sure to cook them separately.
- 1kg potatoes
- 1 garlic clove, minced
- 2/3 tsp salt
- 1 tsp coarse ground black pepper
- 2 tsp medium-spiced curry powder
- 2 tsp ground cumin
- 1/2 tsp chilli flakes
- 1 tbsp wholegrain mustard
- 45g lemon juice
- 10g agave nectar
- 40g rapeseed oil
- 100g spring onions (whites and greens), chopped
- 10g fresh mint, roughly chopped
- 150g frozen peas
- Handful of fresh coriander, for garnish (optional)
- Scrub and chop the potatoes in to 1-inch sized chunks and place in a pan of fresh water. Bring the water to a boil and simmer until the potatoes are tender.
- Meanwhile, prepare the dressing by combining the garlic, salt, black pepper, curry powder, cumin, chilli flakes, mustard, lemon juice, agave and rapeseed oil.
- When the potatoes are cooked, drain them and allow them to cool slightly. Whilst they still have some warmth, however, it's time to dress.
- Combine the potatoes, the dressing, the spring onions and peas (they will defrost from the heat of the potatoes). I find it's easier to mix everything by hand.
- Serve warm or allow to cool, and then serve.