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Sunny Sweet Potato Salad

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Ingredients
  Coarse salt To Taste
  Sweet potatoes 2 Pound, peeled and cut into 1/2-inch cubes (2 Potatoes, About 1 Pound Each)
  Idaho potatoes 2 Pound, peeled and cut into 1/2-inch cubes (2 Potatoes, About 1 Pound Each)
  Black pepper To Taste, coarsely ground
  Mayonnaise 1 Cup (16 tbs)
  Mango chutney 3 Tablespoon, finely chopped
  Curry powder 3 Tablespoon (Best Quality)
  Scallions 4 , thinly sliced on the diagonal (3 Inches Each, Green Left On)
  Flat leaf parsley 1 Tablespoon, chopped
Directions

MAKING
1. In 2 medium-size pots, prepare salt water and bring to boil.
2. Add sweet potatoes in one pot and cook for 5-6 minutes until just tender; keep uncovered.
3. In the other pot, cook Idaho potatoes for 8-10 minutes until tender.
4. Once potatoes are cooked; drain.

FINALISING
5. In a bowl, combine both the types of potatoes.
6. Season with salt and pepper to taste.
7. In a large mixing bowl, mix together mayonnaise, chutney, and curry powder.
8. Add the potatoes and fold gently with a rubber spatula.
9. Add scallions and parsley; mix well.

SERVING
10. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Gourmet
Cook Time: 
21 Minutes
Servings: 
6

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 966 Calories from Fat 271

% Daily Value*

Total Fat 30 g46.3%

Saturated Fat 2.8 g14.1%

Trans Fat 0 g

Cholesterol 26.2 mg8.7%

Sodium 553.5 mg23.1%

Total Carbohydrates 165 g55%

Dietary Fiber 21 g83.8%

Sugars 9.6 g

Protein 17 g33.7%

Vitamin A 436.7% Vitamin C 115.5%

Calcium 9.3% Iron 19.4%

*Based on a 2000 Calorie diet

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Sunny Sweet Potato Salad Recipe