Sunday, November 18, 2012

Curried Potato Salad

You can add anti-inflammatory healing power–along with great flavor–to your usual potato salad with this mouth-watering recipe that includes cancer-fighting curry spices, bell pepper, and spinach. A healthier potato salad recipe for your cookout or picnic!

3 large Yukon Gold or other all-purpose potato, cut into 3/4-inch chunks
1 small bunch spinach, chopped
1/2 red bell pepper, chopped
2 green onions, both white and green parts, chopped
1/4 cup olive oil
1/2 cup unsweetened coconut milk (use the thick stuff at the top of the can)
2 teaspoons rice vinegar or white wine vinegar
1-2 teaspoons curry powder, to taste
1/8 teaspoon cayenne pepper
Sea salt and freshly-ground pepper to taste

1. Boil the potatoes until they are just tender, about 10 minnutes, then add spinach and allow to cook a minute or so, until wilted. Drain, and place potatoes and spinach in a large mixing bowl. Add bell pepper and green onions, stirring to mix.

2. In a small bowl, whisk the olive oil, coconut milk solids, and vinegar together until smooth. Add curry powder, cayenne, and salt and pepper to taste, whisking again to combine. Pour over potatoes and vegetables, adding a little more olive oil if the mixture is too dry. Stir well to coat.

3. May be served room-temperature or chilled.

Serves 6.

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