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.
Original recipe makes 6 servings
Ingredients
2 sweet potato, peeled and cut into 3/4-inch cubes
2 potatoes, peeled and cut into 3/4 inch cubes
2 teaspoons distilled white vinegar
1/4 cup light mayonnaise
1/4 cup light sour cream
2 teaspoons fresh lemon juice
1 teaspoon curry powder, or to taste
salt and ground black pepper to taste
1/4 cup chopped green onions
1/2 cup chopped celery
1 tablespoon chopped fresh cilantro
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PREP
25 mins
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COOK
12 mins
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READY IN
1 hr 37 mins
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
Calories: 154 kcal
Carbohydrates: 32.9 g
Cholesterol: 4 mg
Fat: 1.4 g
Fiber: 4.8 g
Protein: 3.4 g
Sodium: 134 mg