Creamy Curried Potato Salad Lettuce Wraps

Potato salad you can eat with your hands.....cleanly!!

....or not! It's up to you :-)

This is such a good potato salad. I was after a creamy curry type potato salad and liked the looks of this one on BBC Good Food as it was so easy and sounded taste wise like my kind of thing. It is delicious! Creamy with only a mild taste of curry - nothing overpowering here, and crunchy celery together make a perfect potato salad.

I first had it in a bowl lined with a large leaf of romaine, mostly as I was too lazy at the time to make another leaf salad to go on the side! They went well together but it was a little hard to eat as you had to cut the leaf as you ate it. 

A perfect lunch with a tall refreshing glass of Peach Moon!

The answer was obvious - roll the salad up into the leaf! I'm sure I'm not the first to do this but it really only now dawned on me that this could be done (!)

Recipe makes a large bowl of potato salad, would serve 4 as a main dish. Depending on the size of your leaves it could make about 8 lettuce rolls. I found 2 lettuce rolls made a satisfying lunch.

• around 625g new potatoes, halved if large

• 5 spring onions

• ½ Tbsp peanut oil

• ½ tsp brown mustard seeds

• ½ Tbsp madras curry paste

• 100g plain soy yogurt

• 2 Tbsp vegan mayo

• 1 large stick of celery, sliced thin

• ½ tsp sea salt

• 5 grinds of black pepper

• ¼ tsp black onion seeds

• a few large leaves of romaine lettuce - for the wraps.

Bring a large pot of salted water to the boil and add the potatoes. Boil for 15 - 20 minutes or until just tender. Drain, run cold water over them then plunge them into a large bowl filled with ice. Leave for about 10 minutes or until cool, they don't have to be cold now, just cooler than they were.

While the potatoes are cooking, slice the white part of the spring onion saving the green part. Heat the peanut oil in a small frying pan and add the white spring onions, mustard seeds and curry paste. Fry gently for about 3 minutes until the onions are softer and the curry is fragrant. 

Scrape all of this into a bowl then whisk in the mayo until smooth, then whisk in the yogurt until smooth. Transfer to a rubber spatula and fold in the celery and the sliced green parts of the spring onions.

Drain the potatoes then peel them and dice them. (Note - I usually always peel but if I have a particularly stubborn peel on the potato that doesn't want to easily slide off then I'll just leave it on.) Add all the potato to the bowl and fold gently with the spatula until well coated in dressing. Fold in the onion seeds then cover and refrigerate for a couple of hours or until chilled.

Source: BBC Good Food's Potato Salad with Curried Mayo.

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To make the wraps, take a large leaf of romaine and slice the pointed end off so you have a more rounded leaf. If the spine is too thick to roll then pare it down with a knife. Spoon some of the potato salad onto the centre, fold the left and right ends over then roll it up away from you.

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 As you can eat these with your hands - they are not messy either, they would make a great item to take on a picnic or a packed lunch. Simply wrap up the rolls into cling film and pack with some fresh fruit or whatever you like! Those 2 there were wrapped in cling film overnight in the fridge and the lettuce was still nice and crisp the next day - nothing went soggy. 

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Nutritional Information: this is for the whole recipe, divide as you need. For a main dish serving, assuming you get 4 servings out of it then it would be 200 calories. If you get 8 lettuce wraps from it then they would be about 105 calories each, but that will depend on the size of your leaves and how much you can stuff them :-)

Calories: 800

Protein: 18.5g

Fat: 30.5g

Sat Fat: 4.0g

Carbs: 116.8g

Sugar: 8.0g

Fibre: 15.3g

Sodium: 1654mg

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