“Sweet and white potatoes combine in a low fat, tasty alternative to a picnic staple. Adjust the curry and cilantro to your taste, as both can be overpowering.” - by Laura B.
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool.
- To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.
- Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.
Nutrition
Amount Per Serving (6 total)
- Calories
- 154 cal
- 8%
- Fat
- 1.4 g
- 2%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I love this recipe. I make it instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white I use apple cidar vinegar. ( If youa re not a curry fan it can be omitted)..." See more "
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