Elegant Sweet Potato Salad

Delight in this sophisticated salad featuring tender sweet potatoes, Idaho potatoes, and a delectable dressing made with mayonnaise, mango chutney, and curry powder. Tossed with scallions and parsley, this salad is best served at room temperature and can be refrigerated for up to 2 days.

Ingredients

	coarse salt, to taste
2	sweet potatoes, peeled and cut into ½-inch cubes (about 1 pound)
2	Idaho potatoes, peeled and cut into ½-inch cubes (about 1 pound)
	black pepper, fresh ground to taste
1	cup mayonnaise
3	tablespoons mango chutney, finely chopped
2-3	tablespoons best-quality curry powder
4	scallions, thinly sliced on the diagonal (3-in green left on)
1	tablespoon flat leaf parsley, chopped

Instructions

• 1. Prepare two medium-size pots of salted water and bring them to a boil.
  2. Cook the sweet potatoes in one pot until they are just tender, approximately 5-6 minutes. Be careful not to overcook them.
  3. In the other pot, cook the Idaho potatoes until just tender, about 8-10 minutes.
  4. Drain both types of potatoes and mix them together in a bowl. Season with salt and freshly ground black pepper.
  5. For the dressing:
  6. Combine mayonnaise, finely chopped mango chutney, and high-quality curry powder in a mixing bowl.
  7. Gently fold the dressing into the potatoes using a rubber spatula.
  8. Add thinly sliced scallions and chopped parsley, and mix everything together.
  9. Serve the salad at room temperature for optimal flavor.
  10. This salad can be stored covered in the refrigerator for up to 2 days.

Aug 03, 2024