Sweet Potato-White Potato Salad

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.



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.


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

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