Recipes & Tips:
Curry Potato Salad
Watch the full video here: Curry Potato Salad
Vegetarian, Vegan and Gluten-Free
High in potassium, good source of Vitamin C and loaded with fibre!
2 lbs EarthFresh PolarWhite potatoes
1 Tbsp olive oil
1 Tbsp fresh lime juice
2 Tbsp minced shallots
1 garlic clove ‑ minced
2 Tbsp medium curry powder
2.5 Tbsp coconut milk
¼ cup toasted almonds – slivered
¼ cup raisins
½ cup fresh cilantro
Cut potatoes into small even pieces and add to a pot of cold, salted water ‑ boil until fork tender. Remove, drain and let cool completely.
Place slivered almonds in a pan and heat for 5-7 minutes over medium heat, slightly toasting them.
In a medium bowl, whisk together coconut milk, curry, olive oil, lime juice and shallots. Add potatoes, toasted almonds, raisins and cilantro. Gently mix and enjoy!