Over the past several months I’ve been seriously attempting to cut down on the dairy in my diet. I have no intentions of cutting it out completely, mind you. I’m a big believer in moderation. It’s tough, because I love cheese, ice cream, cream sauces, soups etc. But I don’t need them all the time.

I’ve found coconut milk to be a fantastic substitution in a variety of recipes (now that warmer weather is here I might have to make some coconut milk ice cream!). For something a bit different, I decided to try using it in potato salad. I love curries made with coconut milk, and this recipe evolved from that concept. If it makes a great stew, maybe it will make a great salad! This is a much healthier alternative to vegan potato salads that use soy mayonnaise. No one will ever convince me that stuff is healthy.

If you’re not familiar with coconut milk, it’s often separated when you first open the can. The thicker, creamier coconut milk rises to the top, leaving a more watery mixture underneath. You’ll have best results with this recipe if you use the creamy stuff.

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