Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
Preparation Time
25 mins
Cooking Time
12 mins
Total Time
37 mins
Calories
154 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 teaspoons distilled white vinegar
¼ cup chopped green onions
2 teaspoons fresh lemon juice
½ cup chopped celery
salt and ground black pepper to taste
1 tablespoon chopped fresh cilantro
¼ cup light mayonnaise
1 teaspoon curry powder, or to taste
¼ cup light sour cream
2 sweet potato, peeled and cut into 3/4-inch cubes
