Tri-Color Curried Potato Salad

If you are a fan of Indian food, you’ll love this Tri-Color Curried Potato Salad! 

If you are a fan of Indian food, you'll love this Tri-Color Curried Potato Salad! 

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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Tri-Color Curried Potato Salad

If you are a fan of Indian food, you'll love this twist on traditional potato salad!
Course Side Dish
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Author Jennifer Farley


  • 1 sweet potato, cut into bite sized pieces
  • 3 Idaho purple potatoes, cut into bite sized pieces
  • 3 Idaho red potatoes, cut into bite sized pieces
  • 1 tablespoon extra virgin coconut oil
  • 1 tablespoon finely diced shallot
  • 2 teaspoons curry powder
  • 2 tablespoons coconut milk, preferably the thicker cream
  • 1/4 cup slivered almonds
  • 1/8 cup raisins
  • 1/4 cup fresh cilantro, stems removed & coarsely chopped
  • 1 tablespoon fresh lime juice


  • Preheat the oven to 400 degrees F. Briefly melt the coconut oil in the microwave until it's a liquid consistency.
  • Toss the potatoes in a bowl with the coconut oil and then spread them out of a sheet tray. Give them a light sprinkle of salt and pepper.
  • Roast the potatoes until they're crispy on the outside and soft in the middle, approximately 45 minutes. Gently stir them around once or twice while cooking to prevent sticking. Allow them to cool completely.
  • While the potatoes are cooling, toast the slivered almonds at 350 degrees F until fragrant, approximately 5 minutes (keep an eye on them so they don't burn).
  • In a large bowl, combine the coconut milk/cream and curry powder.
  • Add the rest of the ingredients and toss to coat evenly.
  • Season with salt and pepper to taste.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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