Turmeric Potato Salad

Turmeric Potato Salad makes a great addition to your summer menu. Turmeric root has been a popular ingredient in Indian and Asian cuisine for years, but has recently plunged into mainstream cooking. It makes this no-mayo, vegan approved, potato salad a beautiful yellow color and gives it a nice, earthy flavor. Combined with fresh arugula and a mustard vinaigrette this potato salad is a winner for all your summer parties! 

Yup, that's me...hopping on the turmeric bandwagon! 

Why, you ask?

Because a few weekends ago, I enjoyed this delicious potato salad creation dreamed up by Chef Gavin Pinto of Certified Angus Beef® brand to accompany a delicious meal he and Chef Michael Ollier Executive Chef for Certified Angus Beef® brand created for us during our Ranch Tour in Kansas. Now, I have A LOT to say about that amazing Ranch Tour, but that will have to wait until next time.

Today, I'm going to talk about this delicious Turmeric Potato Salad.

Chef Gavin promised me the recipe...but I didn't have enough patience to wait for the printed copy to show up. Luckily, he gave me a verbal run down and I concentrated on his every word taking mental notes along the way. My creation isn't exactly the same as the one he made for us, but it's a pretty good copy-cat. Most importantly, though, it's just as delicious!

 

Lunch on Sunday during the Ranch Tour: Turmeric Potato Salad made by Chef Gavin, smoked Certified Angus Beef® brand tri-tip roast with pickled onions, Certified Angus Beef® brand flat iron with herb butter, and a Certified Angus Beef® brand ribeye cap roulade!

What is turmeric?

Turmeric is a root, grown wild in South and Southeast Asia, and is a member of the ginger family. It is traditionally used for flavoring and dyes. Some cultures use it for it's medicinal properties. You can find it dried and ground in the spice section of your grocery store or some stores now carry fresh root in the produce departments. For this recipe, you will need the dried and ground spice version.

I love the flavor of this Turmeric Potato Salad. Chef Gavin "blooms" the turmeric to soften that strong earthy flavor turmeric is known to have by cooking it for a minute or two with some shallots. What you are left with is a nice flavor and a beautiful color.

Be careful though! Since turmeric is used as a natural dye, it will stain just about anything it comes in contact with. But, it won't stain glass. So make sure you store this salad in a glass container or bowl.

I made this salad for our 4th of July celebration this past week and everyone loved it! Needless to say, there aren't any leftovers!

If you've been thinking about adding some turmeric to your diet, this Turmeric Potato Salad is a great place to start! Easy to make and delicious to eat!

 

turmeric potato salad, potato salad with turmeric, potato salad with arugula

side dish

American

Yield: 12 servings

Author: Renee Paj

Turmeric Potato Salad

Prep time: 10 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 25 M

This no mayonnaise, vegan and vegetarian golden colored potato salad recipe made with red potatoes, earthy turmeric, and peppery arugula in a mustard vinaigrette is an unexpected taste for your summer entertaining.

Ingredients

• 3 pounds red potatoes, bite-size dice
• 1/4 cup to 1/2 cup diced shallot
• 1 teaspoon powdered turmeric
• 1 TBSP grainy mustard (such as a country-style Dijon mustard)
• 1/2 cup champagne vinegar or apple cider vinegar
• 2 - 3 tsp. agave syrup or honey
• 2/3 cup olive or avocado oil
• 2 1/2 oz. fresh arugula
• salt and black pepper, to taste
• 2 tsp. olive oil

Instructions

1. Starting with cold salted water, cook diced red potatoes until fork tender. (about 10 - 15 minutes depending on size of potatoes).
2. While potatoes are boiling, in a large skillet, heat about 2 tsp. olive over med heat. Add shallot. Cook for 5-6 minutes or until they begin to soften. Add turmeric. Cook for 1 - 2 more minutes. Turn off heat.
3. When potatoes are done, drain well and add warm potatoes to large bowl. Combine the potatoes with the shallot-turmeric mixture. Set aside.
4. In a blender, combine the mustard, agave, salt and pepper, vinegar, and oil. Blend until combined and thickened.
5. Pour half of the vinaigrette over the warm potato and turmeric mixture. Stir to combine. Stir in arugula. Cover and refrigerate for 1 - 2 hours to blend flavors and cool.
6. Before serving, pour in remaining vinaigrette if needed and combine. You may need just a little or all of it, depending on how much the potatoes have absorbed.
7. Season with salt and black pepper, to taste.

Nutrition Facts

Calories

206

Fat (grams)

13.14 g

Sat. Fat (grams)

1.54 g

Cholesterol (grams)

0 mg

Carbs (grams)

20.45 g

Fiber (grams)

2.27 g

Sugar (grams)

3.01 g

Net carbs

18.16 g

Protein (grams)

2.47 g

Sodium (milligrams)

53.13 mg

Nutritional information is only provided as a courtesy and is an estimate.

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Copyright © 2017 Renee's Kitchen Adventures

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More summer salad recipes you might enjoy! 

Creamy Dill and Cucumber Potato Salad

Creamy Tuna Pasta Salad

Sweet and Tangy Amish Macaroni Salad 

Classic Cold Shrimp Salad

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