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    Home » Recipes » Vegan Side Dishes

    Curried Potato Salad

    Published: Jun 20, 2017 · Updated: Sep 5, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Potato, tomato, and lentil salad

    This curried potato salad is a flavorful combination of potatoes, lentils, and tomatoes tossed in a curry infused dressing. It's the perfect summer side dish!

    curried potato salad being served

    This flavor-packed potato salad is an offbeat change of pace from the old fashioned recipe. The curry flavor makes for a much more interesting dish, and the added lentils give a nice protein boost.

    This curried potato salad is:

    • Packed with flavor!
    • Simple to prepare.
    • A perfect side dish for cookouts and summer parties.
    • Vegan and vegetarian.

    It's even hearty enough to serve as a main dish in the summer, with some fresh grilled corn or pineapple. Yum!

    Potato and lentil salad recipe

    More Recipes

    If you love this curried potato salad, be sure to browse these other vegan potato salad recipes, or check out these tasty vegan ideas:

    • 25+ Vegan Tailgate Recipes
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    Potato, tomato, and lentil salad

    Photos by Hannah Kaminksy.

    Recipe

    curried potato salad being served

    Curried Potato Salad

    This curried potato salad is a flavorful combination of potatoes, lentils, and tomatoes tossed in a curry infused dressing. It's the perfect summer side dish!
    5 from 1 vote
    Print Pin Rate Email
    Course: Side Dish
    Cuisine: American, Indian
    Diet: Vegan, Vegetarian
    Keyword: curried potato salad, vegan potato salad, vegan side dishes
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 334kcal
    Author: Veg Kitchen

    Ingredients

    • 5 potatoes large, red-skinned or golden
    • 15 ounces canned lentils brown or black, drained and rinsed
    • 4 tomatoes medium, diced
    • ¼ cup fresh cilantro or parsley chopped , or more to taste
    • 2 scallions thinly sliced
    • ⅓ cup vegan mayonnaise or as desired
    • ⅔ cup plain nondairy yogurt 6 ounces, such as coconut yogurt
    • 2 teaspoons curry powder adjust to taste
    • ½ teaspoon ground cumin
    • salt and pepper to taste

    Instructions

    • Cook, bake, or microwave the potatoes in their skins until tender but still firm. When cool enough to handle, dice them (leave skins on if you scrub well beforehand and if potatoes are organic.
    • Combine the potatoes with the lentils, tomatoes, cilantro or parsley, and scallions in a serving bowl. Toss together gently.
    • Combine the mayo, yogurt, curry, and cumin in a small bowl. Stir or whisk together until smoothly blended. Add to the potato mixture and toss gently but thoroughly.
    • Serve at once or cover and refrigerate until needed.

    Nutrition

    Calories: 334kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 92mg | Potassium: 1227mg | Fiber: 11g | Sugar: 6g | Vitamin A: 741IU | Vitamin C: 51mg | Calcium: 84mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    Reader Interactions

    Comments

    1. Susan Ginsburg says

      June 16, 2011 at 12:44 am

      For salads, you can pour boiling water over the red lentils. They will absorb enough water as they cool and keep their shape.

    2. Nava says

      June 16, 2011 at 10:49 am

      That's a really good tip, Susan—thanks! I may change the recipe to reflect that.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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