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 Facts
| Amount Per 1 Serving | |||
| Calories | 115.45 Kcal (483 kJ) | ||
| Calories from fat | 29.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 4.95mg | 2% | |
| Sodium | 136.33mg | 6% | |
| Potassium | 349.21mg | 7% | |
| Total Carbs | 19.65g | 7% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 1mg | 6% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.14 Kcal (398 kJ) | ||
| Calories from fat | 24.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 5% | |
|---|---|---|---|
| Cholesterol | 4.08mg | 2% | |
| Sodium | 112.34mg | 6% | |
| Potassium | 287.76mg | 7% | |
| Total Carbs | 16.19g | 7% | |
| Sugars | 3.5g | 17% | |
| Dietary Fiber | 2.42g | 12% | |
| Protein | 1.87g | 5% | |
| Vitamin C | 2.6mg | 5% | |
| Vitamin A | 0.7mg | 29% | |
| Iron | 0.8mg | 6% | |
| Calcium | 38.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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