I’m finally back with a new recipe! And yes, it’s another salad today. We don’t have AC on the first floor and it’s just been too humid/hot in the kitchen to do anything with the oven, standing over the stove, or having to reheat the leftovers. I must say, though, this curry quinoa potato salad puts other salads to shame. This is substantial and finger-licking good.
This isn’t my first time making curry + quinoa, and I honestly might have just gone with the mango curry hummus again if I had any mango around! Sometimes having to invent something out of the pantry is a blessing in disguise, though. This cashew-based curry dressing is delightful if, I say so myself! The freshly ground pepper hits you right away and the cayenne pepper lingers afterward, complementing the sweetness and warmth of the curry. Fresh bell peppers (I can’t get enough right now), green onion and grapes round out this bowl of goodness.
As a brief explanation of my absence this past week, our sweet kitty got sick (she’s totally better now!). Right after that we headed up to New York for a much-needed visit with family. My parents came from Montana to meet us there at my dad’s sister’s place in Westchester County. We had a wonderful, relaxing weekend enjoying each other’s company. I played a lot of tennis, a lot of Pinochle, and most importantly, I didn’t turn on the phone or computer the entire time. I’m sad that I didn’t get to cook up any vegan eats for blogging about, but I feel rejuvenated from my technology break. On a fun note, I got to eat at one of Joe Bastianich’s restaurants, Tarry Lodge. Far from a vegan restaurant, but several options are available, and the wine list is fantastic.
I’m still figuring out the lighting situation at our new place. Hence this pictures of the curry quinoa potato salad taken outdoors on the porch, and the zucchini noodle salad pictures taken atop a random chair. But anyway, I can return to my regular posting schedule now, barring any more cat emergencies and what not. By the by, please let me know if my site has been acting up for you lately. I have noticed some slow loading times but I’m not sure if it’s because we downgraded our internet to DSL =].
Curry Quinoa Potato Salad
Ingredients
For the curry cashew dressing:
- 1/4 cup raw cashews soaked overnight
- 1 tbsp tahini
- 1 and 1/2 tbsp agave nectar
- 2 tsp Indian curry powder
- 2 tsp nutritional yeast
- 1/4 tsp freshly-ground black pepper
- 1/8-1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- 1 tsp sriracha or other hot sauce
- salt to taste
For the curry quinoa potato salad:
- 1 and 1/2 cups cooked quinoa
- 2 and 1/2 cups cubed cooked potatoes lightly salted
- 1 bell pepper diced
- 3 spring onions white and lower green parts, thinly sliced
- 3 tbsp chopped fresh cilantro
- 1/4 cup chopped red or green grapes (optional; or 2 tbsp of chopped dried fruit)
- curry cashew dressing (recipe above)
Instructions
For the curry cashew dressing:
- Combine all ingredients in a blender or food processor until smooth, adding water or nondairy milk 1 tablespoon at a time as needed to blend.
- Adjust seasonings to taste.
For the curry quinoa potato salad:
- Toss together all ingredients. Serve at room temperature or cold. Refrigerate leftovers.
Nutrition
Happy Tuesday!
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Janice Mcfadden says
I can’t find this delicious looking curry potato salad’s recipe anywhere ?? Could you email it to me ?:)
Shannon @ Yup, it's Vegan says
Hi Janice, I didn’t realize there was an error on this page causing the recipe not to show up! I’ve fixed it, so you should be able to see the recipe now. So sorry about that and thank you for pointing it out to me.
rika@vm says
Mmmmm I love all the ingredients you put together in your quinoa & potato salad and that you made your curry-based creamy dressing. What a lovely summer salad, Shannon with a vibrant sunny color from the dressing!
Shannon @ Yup, it's Vegan says
Thank you! I love the color of this dressing, too, just wished it looked better once it was actually on the salad, but oh well!
Allison says
Oh I love a potato salad. Especially with curry. I wouldn’t mind a bowl of this for lunch 🙂 Looks delish! I like the quinoa addition to for a little protein and texture.
Shannon @ Yup, it's Vegan says
Thanks, Allison 🙂 I ate this for lunch all week and it hits on being tasty & filling.
flavourphotos says
Big fan of potato salads! Yum 🙂
And it’s great that you reminded me of a delicious salad dressing I used to make with curry and mango. I’ll need to make it again soon. Thanks for sharing at the VVLP.
Shannon @ Yup, it's Vegan says
Mango and curry is a heavenly combination! 🙂
flavourphotos says
Look, I’ve just posted it!! So good to make this delicious dressing again.
And you love curry and mango… I bet you’ll really like this salad too 🙂
Amy @ Parsley In My Teeth says
This sounds delicious and I love the addition of grapes for a hint of sweetness!
Shannon @ Yup, it's Vegan says
Thanks! I love raisins with curry and had some fresh grapes on hand, so I figured it made sense!
Annie says
Wonderful flavors in here – so perfect for summer! Thanks for sharing! And I’m glad to hear your kitty is okay :-).
Shannon @ Yup, it's Vegan says
Thanks, Annie, and thanks for hosting!
Cheryl says
Mmmm, this sounds so good. I would NEVER have thought to put all these ingredients together, so you get extra sparkly bonus points for innovation! 🙂
Shannon @ Yup, it's Vegan says
Thanks, Cheryl, I’m quite honored to earn your sparkly bonus points =P
Laura @ the gluten-free treadmill says
I’m sorry to hear about your kitty – but glad you got to spend some much-needed time with family and friends! I live thus salad – any way I can beat the heat with food sounds great to me!
Shannon @ Yup, it's Vegan says
Same here, and thank you!