Curried Roasted Potato Salad

This is the second of three posts about great food for summer get-togethers. The first is here.

My oven doesn't get the kitchen as hot as cooking on the stovetop does, so I roast vegetables a lot during hot weather. Since veggies are super tasty this way, it's a win-win situation.

I saw a homemade vegan mayonnaise recipe recently and thought potato salad would be a good opportunity to test it. From reading the comments on the original mayo recipe, I learned that light soy milk doesn't let this get thick, so when I mixed up some soymilk from Better Than Milk powder, I made it double strength. It thickened up nicely in the blender. The homemade mayo and  curry powder take this way beyond the realm of ordinary potato salad. 

I'm linking this up with the Hearth 'n' Soul blog hop. 

Curried Roasted Potato Salad

1-1/2 pounds potatoes

1 tablespoon canola oil

1/3 cup minced celery

1/3 cup minced yellow onion or sweet onion

1/3 cup canola oil

1/4 cup soy milk or creamer, the thicker the better

1 teaspoon curry powder

1/4 to 1/2 teaspoon salt

1/2 teaspoon rice vinegar

Preheat oven to 400 F. Scrub potatoes and cut into bite size pieces (I like the pieces on the large side).  Toss with 1 tablespoon canola oil and roast until tender, about 30 minutes, turning the potatoes once or twice while roasting. Transfer to a serving bowl and stir in the celery and onion.

Combine canola oil, soy milk, curry powder, and salt in a blender until creamy. While the blender is running, add the vinegar a few drops at a time and blend until thick, about 3 minutes. (The mixture may thicken, get thin , and then thicken again.) Stir into the potatoes. Serve warm or cold.

Makes 3-4 servings.