Recipe: Curried Potato Salad

6 servings. By William Anderson.

Ingredients

• 12 potatoes, boiled (4 each of red, purple, white)
• 1 onion (white)
• 1/2 medium bell pepper - orange, yellow or green
• 1/2 medium bell pepper - red
• 2 Hungarian peppers*
• 2 Serrano peppers* (or pinch of cayenne pepper)
• 1/2 cup chia gel
• 1/2 bunch fresh parsley (Italian)
• 1 cup celery, finely chopped
• 1/4 cup olive oil
• 1 pack of soft tofu
• 1/2 teaspoon of mustard (your preference, to taste)
• 1 1/2 to 2 teaspoons of curry powder (to taste)
• 1/2 teaspoon cumin powder
• 1/4 to 1/2 teaspoon cayenne pepper (to taste)
• 1/2 teaspoon sea salt (to taste)

[*If unavailable, use your choice of other peppers such as chili or jalapeno.]

Directions

Chop potatoes, onion, bell peppers and Hungarian peppers.

Finely dice Serrano peppers and Italian parsley.

Add these ingredients to a large bowl.

In a small bowl, whip olive oil with tofu and slowly add spices, seasonings, chia gel. Continue to whip until smooth.

Mix all ingredients together. Chill and serve in a large bowl.

More recipes

See our chia recipe list.