Potato Salad with Turmeric and Green Peas
A vibrant, Indian-inspired twist on the classic potato salad—packed with flavor and nourishing ingredients. This recipe is vegan, gluten-free, soy-free, and nut-free.
Ingredients
- 2 pounds new potatoes (yellow or red; or larger potatoes cut into bite-sized pieces)
- 1 tablespoon coconut oil
- 2 teaspoons black mustard seeds
- ½ teaspoon turmeric
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh ginger, grated
- ⅓ cup canned coconut milk
- Salt, to taste
- 3–4 spring onions (green and white parts chopped)
- Juice of 1 lime (or lemon)
- 1 cup frozen green peas, thawed
Instructions
- Cook the Potatoes:
Place potatoes in a large pot and cover with water by 1 inch. Bring to a boil, then cover and reduce heat. Simmer for about 10 minutes or until fork-tender. Drain and set aside. - Warm the Peas:
Place the thawed peas into the still-warm pot. Cover and let them warm gently without overcooking. - Prepare the Dressing:
In a small saucepan, heat coconut oil over medium-high heat. Once hot, add mustard seeds. When they begin to crackle, stir in turmeric, red pepper flakes, and grated ginger. Sauté for 30 seconds, then turn off the heat. Let cool for a few minutes, then stir in coconut milk. - Assemble the Salad:
Halve the cooked potatoes and place in a large bowl. Add the peas, spring onions, turmeric dressing, and lime juice. Season with salt and gently toss everything together. - Serve:
Enjoy warm or chilled as a refreshing side dish!
