Sunny Sweet Potato Salad Recipe

Summary

Cooking Time21 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Coarse salt To Taste
 Sweet potatoes2 Pound, peeled and cut into 1/2-inch cubes (2 Potatoes, About 1 Pound Each)
 Idaho potatoes2 Pound, peeled and cut into 1/2-inch cubes (2 Potatoes, About 1 Pound Each)
 Black pepper To Taste, coarsely ground
 Mayonnaise1 Cup (16 tbs)
 Mango chutney3 Tablespoon, finely chopped
 Curry powder3 Tablespoon (Best Quality)
 Scallions4 , thinly sliced on the diagonal (3 Inches Each, Green Left On)
 Flat leaf parsley1 Tablespoon, chopped

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 mg

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

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.
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