1. For potatoes, pour 1" oil into a large skillet, and heat. Place potatoes in oil, and sprinkle with curry. Let fry about 10-20 minutes. Stir occasionally. When the potatoes get crispy, remove from oil. I usually let them sit in a colander for a few minutes while I prepare the dressing, to drain out the excess oil.
2. For dressing, mix the paprika with the vegan mayo. Serve next to eachother, dip potatoes into dressing as you eat. Alternatively, mix gently.
3. For a lower fat version, boil whole potatoes, then dice. Sprinkle with 1 tablespoon curry after boiling. You may let them cool in the fridge for a few hours, if you'd like a more potato-salad type dish. Prepare dressing as listed above. Serve dressing alongside, or mix gently.