curry potato salad

so yesterday I wanted to make some curry, but since it's summer, I wanted something more refreshing than a big plate of hot steaming curry and rice. so I thought i'd make a "cold curry"... if you will. it has all the basic ingredients of a japanese curry but in potato salad form!
how do you make a fantastic vegan potato salad that is also extremely healthy? one could go the easy route by adding a ton of vegan mayonnaise but an even better way is to use lemon juice. it goes extremely well with the potatoes and I have to say it gives the salad a light, tangy taste--way better for the hot summer months than heavy, oily mayo dressing. this is something non-vegans will love too, maybe more than traditional potato salad.

curry potato salad
3 potatoes, cubed
1 carrot, cut into the same size as potato
1/4 white onion... diced
(you could also add some green peas!)

boil these in water with 2 pinches of sea salt. when the potatoes are cooked through, drain the water and transfer to a bowl to cool.


add:
a splash or two of vegetable oil
about a teaspoon of curry powder
2-3 pinches of black salt
2-3 tablespoons of lemon juice

mix until incorporated, but not so far as to make mashed potatoes. (we'll save curried mashed potatoes for this winter.)
cool well, and enjoy!
I had this in my bento on monday, along with a rice ball and homemade agar jelly (not pictured)!

the other compartments contain a block of deep-fried tofu, and:

mizuna no o-hitashi (blanched Japanese arugula)
boil a large pot of water, and blanch the greens (almost anything can be used, such as spinach).
try not to mix it around, but keep the stems and leaves straight.
then take it out and wring out the water.
cut into sections of 4-5 cm, arrange nicely in individual dishes (so that the stems and leaves are straight) and top with about 1~1.5 tsp of Japanese soy sauce (such as Kikkoman) and ground sesame.
one serving is about the same size as what I have shown in my bento box.