Creamy Curried Potato Salad

Creamy Curried Potato Salad

Any good summer party has to have a yummy potato salad, but for this one, we’ve spiced it up a little! This recipe is just as easy as the known and loved original, but with the potential to stand-alone as a dish you might just want to reserve your whole plate for.

The subtle spice from the curry powder is beautifully balanced with the addition of a healthy dollop of plant-based sour cream, so when the group chat starts for the party, jump onto bringing along the potato salad and give this one a try.

Prep time 10mins

Cooking Time 20mins

Serves Side dish


  • 4 medium potatoes peeled & cut into cubes
  • 2 tbs Dairy Free Down Under mayo style
  • 1 tsp dijon mustard
  • 1 tbs Dairy Free Down Under sour cream
  • 2 tbs fresh lemon juice
  • 2-3 spring onions chopped
  • 1 tsp curry powder
  • 1 tbs chives chopped
  • 1/2 tbs salt (plus a little extra to serve)
  • Sweet paprika (to serve)


  1. Put your cubed potatoes in a large pot with enough water to cover by a few inches, add a little bit of salt
  2. Bring to a boil over high heat then reduce to a slow boil. Cook until potatoes are tender when pierced with a knife, about 15-20 mins. Drain into a colander, gently rinse with water, and set aside to cool
  3. Add the dairy-free mayo, dijon mustard, dairy-free sour cream, curry powder, and extra pinch of salt in a large bowl, whisk to combine, add your lemon, then whisk again
  4. Add the cooled potatoes and spring onions to the mayo mix and gently stir. Chill until ready to serve.
  5. Sprinkle with fresh chives and paprika, and enjoy!
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