It’s a fact. This pasta salad is a favorite. Even people that tell me they don’t normally like pasta salad love this pasta salad! I’ve served it at burger cookouts (yes mine were veggie), baby showers, potlucks, wedding showers, picnics by the lake…and…(drum roll please)…..it was even served at my wedding!!! (No, don’t look at me that way! 😉 We had an awesome spread of picnic style food!)
If you don’t believe it, just try it – and well, I’m pretty sure you’ll love it! Maybe you’ll even make it for…well I’ll let you fill in the blank with your upcoming adventure!
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Just cannot wait for you all to try this potato salad! I mean, there is so much to love. Rich, flavorful, satisfying, and dare I say it? Original. Maybe I should go and google vegan curried potato tofu salad. It’s probably out there somewhere. But truthfully, this is amazing!! Hubby pronounced it almost perfect. He wanted more pickles. 😉 (See me doing a little jig!) I mean, he actually thought something with curry in it was yummy? Practically miraculous! (Btw, I upped the pickles in the recipe – I think it’s enough now! 😉 )
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Those little green beans in the picture? Yeah, they are edamame!! This summer salad is one of my hubby’s oft requested dishes and I think I know why!! 😉 If a salad could be manly, this one is!! Immature soybeans that haven’t had a chance to harden, edamame is packed with protein, iron, and calcium. Available in most grocery stores in the frozen section, you can easily purchase already shelled/cooked edamame for this quick and tasty salad. (We usually buy ours from Trader Joe’s and I was afraid my husband was going to empty the store’s stock last time he got some – yeah he loves this salad!)
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