• Prep Time: 15 MINS
  • Cooking Time: 2 HOUR
  • Serves: 12

Turmeric Potato Salad

  • Recipe Submitted by on

 Ingredients List

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


Starting with cold water, cook diced red potatoes in salted water until fork tender.
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.
When potatoes are done, drain well and add warm potatoes to large bowl. Combine the potatoes with the shallot-turmeric mixture. Set aside.
In a blender, combine the mustard, agave, salt and pepper, vinegar, and oil. Blend until combined and thickened.
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.
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.
Season with salt and pepper, to taste.

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