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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A perfect match with Jerk Chicken and Jerk Pork Ribs From All Around The World Cookbook by Sheila Lukins Ingredients:
coarse salt, to taste |
2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound) |
2 idaho potatoes, peeled and cut into 1/2-inch cubes (about 1 pound) |
black pepper, fresh ground to taste |
1 cup mayonnaise |
3 tablespoons mango chutney, finely chopped |
2 -3 tablespoons curry powder, best-quality |
4 scallions, thinly sliced on the diagonal (3-in green left on) |
1 tablespoon flat leaf parsley, chopped |
Directions:
1. Bring 2 medium-size pots of salted water to a boil.
2. Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
3. Do not over cook sweet potatoes.
4. Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
5. Drain both potatoes and combine in a bowl with salt and pepper.
6. Dressing:.
7. Mix together mayonnaise, chutney and curry powder.
8. Gently mix with potatoes with a rubber spatula.
9. Fold in the scallions and parsley.
10. Serve at room temperature.
11. This salad keeps covered in the refrigerator for up to 2 days.
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