Sunny Sweet Potato Salad

Submitted by Charlotte J

"A perfect match with Jerk Chicken and Jerk Pork Ribs From All Around The World Cookbook by Sheila Lukins"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 8

ingredients

• coarse salt, to taste
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
• 2 idaho potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
• black pepper, fresh ground to taste
• 1 cup mayonnaise
• 3 tablespoons mango chutney, finely chopped
• 2 -3 tablespoons curry powder, best-quality
• 4 scallions, thinly sliced on the diagonal (3-in green left on)
• 1 tablespoon flat leaf parsley, chopped

directions

1. Bring 2 medium-size pots of salted water to a boil.
2. Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
3. Do not over cook sweet potatoes.
4. Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
5. Drain both potatoes and combine in a bowl with salt and pepper.

6. Dressing:

7. Mix together mayonnaise, chutney and curry powder.
8. Gently mix with potatoes with a rubber spatula.
9. Fold in the scallions and parsley.
10. Serve at room temperature.
11. This salad keeps covered in the refrigerator for up to 2 days.

Reviews

[LucyS-D]

I am loving the combination of sweet potatoes and white potatoes together in a salad. I used chopped fresh mango instead of the chutney and only about 1/2 the curry powder (for my taste). Tangy, sweet, and delicious. I think this recipe serves only 4 and 1/2 of the mayo could be substituted with plain yogurt without sacrificing taste or texture. Served with a green salad and boneless jerk pork ribs. Made for ZWT5.

 

[Susie D]

WoW! There aren't enough words to describe this flavor explosion of a salad. Sweet, tart, sassy, pretty, and totally wonderful. Each bite was swoon worthy. In an attempt to lower the fat I used half reduced fat mayo and half plain yogurt. I also added diced red pepper and fresh cilantro for a colorful presentation. I know I'll be making this salad again & again. Thank you for sharing this recipe! Discovered in the Best of ZWT7 thread. :-)

 

[oforlife]

Whoever thought of this recipe is a genius...that's one yummy dish! I used Jamaican mango chutney and curry powder (as opposed to Indian) along with homemade vegan mayo, served it up with Jerk Tempeh and WOW, delicious! Thanks for sharing this great recipe.

 

[NiseyNisey]

I made this tonight and what a yummy combination. I used light mayo and nonfat plain yogurt along with chutney and curry powder and plenty of freshly ground black pepper. I also added chopped cilantro (I didn't use scallions because my husband is allergic). Now I'm thinking of the other possibilities for the mayo/yogurt/chutney sauce--a marinade for salmon, perhaps.

 

[Sharon123]

Wow, this was so good! I kind of eyeballed everything and scaled it down for 2. I used Grey's mango chutney. Loved the flavor! Made for ZWT#7 by a fellow Food.Commando. :)