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Curried spicy potato salad

Potato salad in curry salad dressing

Prep Time 40 mins
Cook Time 15 mins
Course Side Dish
Servings 6 Servings


  • 2 tbsp yellow curry seasoning base
  • 1 tbsp diced red onion
  • 1 cup thick coconut cream
  • 2 cups boiled peeled and cubed potatoes
  • 1 tbsp Coconut oil

For The Salad

  • ½ cup fried dry anchovies
  • 2 tbsp fried curry leaves
  • 2 fried dry red peppers
  • ½ cup diced red bell pepper
  • ½ cup diced tomato
  • ¼ cup sliced spring onions


Making Curry Salad Dressing

  • Heat a heavy bottomed pan over high and caramelize onions in one tablespoon of coconut oil. color should be light golden on the edges
  • Add the curry base and reduce the heat to medium low. warm and break up the curry base up
  • add coconut milk and gently bring up to simmer mixing and scraping the bottom to prevent burning. if the sauce is too thick to your liking add little more coconut milk
  • add boiled potatoes and toss to coat. Gently cook the potatoes in the sauce for five minutes to warm them up.

Finishing touches ( Optional but highly recommended)

  • Remove Potato salad from the flame and pour in to a serving bowl
  • Add tomatoes ,bell pepper and spring onions, mix in gently to coat vegetables in sauce
  • Garnish with fried anchovies, curry leaves and dry red peppers
  • Serve warm
Keyword no mayo, potato, potato salad