Roasted Curried Apple Potato Salad
A hearty and flavorful potato salad featuring roasted red potatoes, crisp apple slices, and fresh kale, all tossed in a curry-spiced mayonnaise dressing. This unique twist on traditional potato salad combines warm and cool elements with a perfect balance of textures.
Ingredients
- •2 pounds red potatoes, halved and quartered
- •2 tablespoons extra-virgin olive oil
- •½ whole Fuji or Honeycrisp apple, halved and cut into thin slices
- •3 cups curly kale leaves, torn
- •3 tablespoons olive oil mayonnaise or Vegenaise mayonnaise
- •3 tablespoon Dijon mustard
- •1 tablespoon curry powder
- •2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos
- •1 tablespoon fennel or caraway seeds (optional)
Cooking Instructions
- 1.
Preheat the oven to 375°F and line a rimmed baking sheet with aluminum foil.
5 min
- 2.
Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of the olive oil to coat. Place on the middle rack in the oven and roast for 40 minutes. When the potatoes are fork-tender and crispy on the outside, remove from the oven and set aside to cool slightly.
40 min
- 3.
While the potatoes are roasting, make the dressing: Whisk together the mayonnaise, mustard, curry powder, tamari soy sauce or Bragg Liquid Aminos, and caraway or fennel seeds, if using, in a large bowl until well combined.
5 min
- 4.
Add the slightly cooled potatoes to the bowl and toss well to coat with the dressing. Add the apple and kale, and gently toss again and serve immediately!
5 min
