Sweet Potato-White Potato Salad6 Reviews
- Prep: 25 min
- Cook: 12 min
- Ready In: 1 hr 37 min
“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.
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 154 cal
- 1.4 g
- 32.9 g
Based on a 2,000 calorie diet
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 "
"I USED RED POTATO'S AND WHITE YUKON GOLD POTATOES, THIS WAS REALLY GOOD SERVED WITH bbq rIBS, UMMMM !!!..." See more"
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