Curried Potato Salad with Seasonal Veggies

“What did you make with my Homemade No Mayo Curried Salad Dressing?” I have a good one idea for you! If you haven’t made this dressing yet….you’ll definitley want to after reading this post! Last week we had unseasonal temps in the 90’s and it’s mid September! It was hot and even Mother Nature didn’t want to say goodbye to Summer.

When it’s hot out there is nothing better than having a salad for supper! However, salads are good anytime, espeically this one!

Since I had an over abundance of both Yukon Golds and Red potatoes from my CSA box and lots of other seasonal veggies, I decided to make another healthy potato salad to go with my veggie burgers. This was a HUGE hit with my guests!

You’ll have to tell me which version you like best! I love this one but curry and turmeric are two of my favorite spices for good reason! They both add so much flavor to anything you’re cooking but I love the added health benefits! Did you know Turmeric is one of the most widely used spices now for inflammation? What runner isn’t looking to stay injury free and so I say yes to Turmeric anything. I am currently adding a little to my smoothies almost every morning.

For this version, you’ll need a few of your favorite steamed veggies, my curried salad dressing, and of course, cooked potatoes. I like to use whatever veggies I currently have in my fridge and that are seasonal.

I used red onion, sweet peppers, fresh green beans, cauliflower (broccoli works too!), and fresh cilantro. YUM.

This is not only delicious but look how gorgeous it is. I love color in my food and left overs are even better!

CURRIED POTATO SALAD WITH SEASONAL VEGGIES (this was adapted from Mill City Farmer’s Market)

INGREDIENTS:

2 to 3 large potatoes or 6 medium sized
1 red onion sliced thin
2 sweet peppers, mixture of red and orange
1 lb of fresh green beans
1 head of cauliflower or broccoli
1 cucumber
fresh cilantro for garnish
Curried Salad Dressing (about half this recipe)

DIRECTIONS:

Cut potatoes in 1/2 lengthwise and slice into half moons. Cover potatoes with cold water in a sauce pan and bring to a boil. Add a generous amount of kosher salt as the water heats up.
Boil potatoes for about 10 minutes or until tender but don’t over cook.
Add broccoli, cauliflower and beans if using to your potatoes after about 5 minutes. Drain.
Thinly slice onion and cucumber and sweet peppers.
Add to potatoes.
Pour your dressing over the potatoes and veggies and gently stir to combine.
Garnish with fresh cilantro if desired.

[reminder]Do you use Turmeric on a daily basis? [/reminder]