Roasted Curried Apple Potato Salad

Ingredients for Roasted Curried Apple Potato Salad

• 900g red potatoes, halved and quartered

• 2 tablespoons extra-virgin olive oil

• 1/2 Fuji or Honeycrisp apple, halved and cut into thin slices

• 3 cups curly kale leaves, torn

• 45ml olive oil mayonnaise or Vegenaise mayonnaise

• 3 tablespoons Dijon mustard

• 1 tablespoon curry powder

• 2 tablespoons reduced- sodium tamari soy sauce or Bragg Liquid Aminos

• 1 tablespoon fennel or caraway seeds (optional)

How to make Roasted Curried Apple Potato Salad

Preheat the oven to 191°C and line a rimmed baking sheet with aluminum foil.

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.

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.

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!

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.