MMMmmmm, potatoes... creamy and dreamy, I serve this simple salad warm in the winter. Purrfect comfort food... Once my friend J.P. asked me for an easy recipe to
bring to a potluck, as he is not kitchenally inclined. I passed him this one, and he said that everybody loved it. I replied that he musta put some of his majic juju in... a crucial ingredient in everything you make!
serves 4-6
10 medium sized russet potatoes
3/4c vegenaise
1 1/2 tbsp patak’s curry paste or 1 tbsp dijon (depending on what you're going for)
1 tbsp lemon juice
1/2c dill, chopped
1/2c cherry tomatoes
avocado slices for garnish
Boil the potatoes in a big pot of water until soft, about 15 minutes. Drain and allow to cool - you can put them in the fridge to cool faster if you want, but bear in mind this uses a lot of electricity. In a smaller bowl, mix the vegenaise with the curry paste, lemon juice and dill. Toss the cooled potatoes in the sauce. Serve over lettuce and garnish with avo slices and cherry tomatoes.
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