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.
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.
Per Serving: 154 calories; protein 3.4g; carbohydrates 32.9g; fat 1.4g; cholesterol 3.9mg; sodium 69.6mg.