Sunny Sweet Potato Salad
7
People talking
A perfect match with Jerk Chicken and Jerk Pork Ribs From All Around The World Cookbook by Sheila Lukins
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
7
People talking
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
- Bring 2 medium-size pots of salted water to a boil.
- Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
- Do not over cook sweet potatoes.
- Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
- Drain both potatoes and combine in a bowl with salt and pepper.
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Dressing:
- Mix together mayonnaise, chutney and curry powder.
- Gently mix with potatoes with a rubber spatula.
- Fold in the scallions and parsley.
- Serve at room temperature.
- This salad keeps covered in the refrigerator for up to 2 days.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Charlotte J
Contributor
@Charlotte J
Contributor
"A perfect match with Jerk Chicken and Jerk Pork Ribs From All Around The World Cookbook by Sheila Lukins"
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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.
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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. :)
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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. :-) -
I used one can (29 oz.) of sweet potatoes, cut up bite-sized, and 4 white potatoes. We found out that our mango chutney is pretty strong, so the salad was too hot for us - my fault. Since I did not have any parsley, I skipped that. The three of us had about half of it left, so I will boil another 4 white potatoes, and maybe add a little more Miracle Whip to dilute the intense taste. We did like, and I will adjust measurements here and there to make it just to our tastes. I will **definitely** be making this again! Update: I did add 4 more white potatoes and 1 to 1 1/2 c. of additional Miracle Whip, and it was wonderful! We will not have it left for long. Looooove it!!
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