Sunny Sweet Potato Salad

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

• Ready In: 30 mins
• 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.