This Vegan Potato Salad Indienne, made with Greek-style yoghurt, is a low-calorie alternative to traditional potato salad and is so creamy and delicious.
Flavoured with curry powder to give it an Indienne touch and mild spring onions, it’s a dish that can be used in so many ways.
I have used a medium spiced curry powder but mild, or hot, depending on your own tastes, works just as well to give a lovely flavour. And the Greek-style yoghurt is so creamy in texture and taste. I also like a little salt and pepper too. So be sure to taste the sauce before adding the potatoes and add seasoning if you feel it needs some to suit your tastebuds!
How To Make Vegan Potato Salad Indienne
Equipment you will need
Step 1 – Peel the potatoes as thinly as possible. Cut large potatoes in half but leave smaller ones whole. (You should be left with approximately 500g / 1lb 3½oz after peeling.) Place in a saucepan and cover with cold water. Add the pinch of salt, cover and bring to a boil.
Step 2 – Reduce the heat and simmer for 15-20 minutes, until cooked. Do not allow them to become too soft or they will break up.
Step 3 – Once cooked, drain and rinse under cold water to stop the cooking process and aid cooling. Leave to cool completely.
Step 4 – Whilst the potatoes are cooling, trim, wash and slice the spring onions, being sure to use as much of the darker end of the stem as possible. This adds colour and flavour.
Step 5 – Next, make the indienne sauce. Place the yoghurt, curry powder, and onions in a bowl and mix thoroughly. Taste and season with salt and pepper. Chill until needed.
Step 6 – When the potatoes are completely cool, cut them into bite-size pieces and add to the indienne sauce and gently mix until all the pieces are coated.
Step 7 – Serve with salads, coleslaw, and kidney bean patties.
If you tried this recipe please leave me a comment in the comments box below and you might also like my Paprika Potato Salad and Warm Winter Potato Salad ????????
Happy Potato Salad making and ENJOY! ????
Vegan Potato Salad Indienne
- 05/08/2021
- 4
- 40 min
- 140 Cals/Serving
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Ingredients
- 600g / 1.5lb potatoes
- Good pinch of salt
- 200g / 7oz vegan Greek style yoghurt
- 15ml / 1 tablespoon curry powder (I used medium but choose the strength that suits your taste e.g. mild, medium or hot)
- 4-6 spring onions, depending on size
- Salt and pepper to season
Directions
- Step 1
- Peel the potatoes as thinly as possible. (You should be left with approximately 500g / 1lb 3½oz after peeling.) Cut large potatoes in half but leave smaller ones whole. Place in a saucepan and cover with cold water. Add the pinch of salt, cover and bring to a boil.
- Step 2
- Reduce the heat and simmer for 15-20 minutes, until cooked. Do not allow them to become too soft or they will break up.
- Step 3
- Once cooked, drain and rinse under cold water to stop the cooking process and aide cooling. Leave to cool completely.
- Step 4
- Whilst the potatoes are cooling, trim, wash and slice the spring onions, being sure to use as much of the darker end of the stem as possible. This adds colour and flavour.
- Step 5
- Next make the indienne sauce. Place the yoghurt, curry powder, and onions in a bowl and mix thoroughly. Taste and season with salt and pepper. Chill until needed.
- Step 6
- When the potatoes are completely cool, cut them into bite-size pieces and add to the indienne sauce and gently mix until all the pieces are coated in the indienne sauce.
- Step 7
- Serve with salads, coleslaw, and kidney bean patties.
