Sunny Sweet Potato Salad

Sunny Sweet Potato Salad created by NiseyNisey

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

Ready In:
30mins
Serves:
Units:

ingredients

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.
  • 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.
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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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  1. NiseyNisey
    Sunny Sweet Potato Salad Created by NiseyNisey
  2. 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.
  3. 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. :)
  4. 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. :-)
  5. strangemk1
    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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