Curry Potato Salad

6 standard portions

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Ingredients

• 1½-2 lb sweet potato ((680g))
• 1 scallion (sliced)
• 1 stalk of celery (sliced thinly)
• 1 red bell pepper (chopped)
• 1 tbsp curry powder
• 1 tbsp fresh thyme ( de-stemed)
• 1 tbsp chadon beni
• 1½ tsp yellow mustard powder
• 1½ tsp paprika
• 1½ tsp garlic granules
• 1½ tsp onion granules
• 1¼ cup vegan mayonnaise ((280g))
• black pepper and pink salt to taste

Method

1. Bring a medium sized saucepan to the boil along with the steaming basket/insert.
2. Carefully add the chopped sweet potato and reduce the heat to medium and cook the potato until tender (check the readiness with a fork, it should be soft when cooked).
3. Drain off the water, rinse the potato with cold water to prevent further cooking and leave the potato to completely cool down.
4. In a medium sized bowl, add the sweet potato, red bell peper, celery and scallion.
5. Add the curry powder, thyme, chadon beni, yellow mustard powder, paprika and onion/garlic granules.
6. Add the vegan mayonnaise and fold it in with the contents of the bowl.
7. Do a taste test and add black pepper and pink salt to taste.
8. Refrigerate until you are ready to serve.