Sunny Sweet Potato Salad Recipe
Ingredients
| Coarse salt | 1 To taste | |
| Sweet potatoes - 2 (about 1 pound), peeled and cut into 1/2-inch cubes | ||
| Idaho potatoes - 2 (about 1 pound), peeled and cut into 1/2-inch cubes | ||
| Black pepper | 1 To taste | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Mango chutney | 3 Tablespoon, finely chopped | |
| Best-quality curry powder - 3 tablespoons | ||
| Scallions | 4 | |
| 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.
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.
Chef
