Potato salad is alright...and all...

This recipe makes amazing samosa-ish smashed taters that are a fun substitute for traditional potato salad!

Makes about 3 cups or 4-5 servings 

5 small yukon gold potatoes - about 1 pound, peeled if so desired (I don't)
                    Bring a small pot of salted water to a boil and cook your taters till fork tender, about 16 minutes. Set aside in a medium bowl 

1 tbsp coconut oil, melted
1 small jalapeno, deseeded, minced (use less for less spicy!)
1 small onion, sliced
1 small carrot, peeled, minced
                     In a small saute pan, melt your coconut oil and saute above veggies for about 3 minutes, until fragrant 

1/3 cup full fat coconut milk
1 tablespoon curry powder (garam masala or curry powder of your choice)
1 tsp sugar
1 tsp salt
pinch turmeric
1/2 tsp fennel seeds
                     Add to saute pan and simmer for 2 mins. Add to potato mix and mash somewhat

1/2 cup sweet peas, frozen or fresh
1/4 c cilantro, chopped (optional)
                     Stir in to mashed taters and serve warm or at room temperature! 

Ready for more recipes? Read all about Chef Julia's favorite sprout salad here!