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Entrée
Curry Potato Salad
A beautifully varied potato salad, perfect either as a side dish or as a main course. Mix Violife Cream Cheese with the curry sauce; a true sensation!
A beautifully varied potato salad, perfect either as a side dish or as a main course. Mix Violife Cream Cheese with the curry sauce; a true sensation!
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Cooking time15 min![]()
Preparation time20 min![]()
ServingsPortions 4
- 2 cup short grain rice
- 2 Cups water
- 1 cup finely chopped and drained kimchi
- 1 cup korean seaweed crumbled
- 1 tbsp soy sauce
- 1 tbsp Violife Plant Butter
- 1 cup Violife Mozzarella Shreds
- 1 cup fresh corn cut
- 1/2 cup fresh perilla leaf chopped
- 1 tsp salt
- 1/2 tsp pepper
- Boil potatoes whole and unpeeled.
- Drain and cool for 10 minutes.
- Tip the potatoes into a large bowl and cut them roughly in half with your hands.
- Prepare the dressing by mixing Violife Creamy Original, olive oil, salt, ground black pepper, curry paste and wholegrain mustard. Add to the potatoes and mix.
- Chop the spring onions and add to the salad along with the celery and raisins.
- Scatter with cumin seeds and serve.
