Today, the lovely Beretta is sharing her Curried Egg Salad and Curried Vegan Potato Salad recipe. If you’re headed to a gathering this week, this recipe is a great one to take and share, especially if vegans will be there!
Beretta Fleur’s Curried Egg Salad and Curried Vegan Potato Salad
From Beretta Fleur’s Hosting with Style Blog (Book Available in Fall 2012)
The recipe for both is just the same minus the egg or potato switcheroo. These are sized for a big party-sized bowl, though I’ve made it in smaller batches.
I use Veganaise. It is more heart-healthy and versatile than plain old mayo, and it tastes just as good if not better and lighter than the real thing.
The Potato Salad is great for summer parties and potlucks since it’s 100% vegan and gluten-free. These salads can be made one day ahead and taste even better the second or 3rd day.
A Dozen Eggs, Boiled, cooled,peeled, and cubed to 1″ pieces OR
1lb white boiled potatoes, skin left on, cubed to 1″ pieces.
If you want to make the potato salad German-style, you can include 2 hard boiled eggs, minced, but then it won’t be vegan.
Add to your potatoes, eggs, or potatoes-and-eggs:
4 tbsp original flavor Veganaise (found at Whole Foods, health food stores and some major chain groceries. Refrigerate, even unopened.)
2 tsp each Salt and Fresh cracked black pepper
1 tbsp yellow curry powder
1/4 cup celery, finely minced
Optional 1/4 cup red onion, very finely minced
In a large bowl, mix the curry powder, salt and pepper and Veganaise together until well-blended. (Do this before adding the main ingredient pieces so you get a consistent flavor throughout.)
Fold in chopped celery and onion and mix until coated.
Taste mixture and add either more Veganaise (creamier) or more curry powder (add sparingly) if more flavor is needed.
When it tastes to your liking, fold in cubed eggs or potatoes, and mix gently until coated.
Refrigerate/chill at least 3 hours or overnight.