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Sweet Potato-White Potato Salad Recipe

Recipe by: LAURA B.

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook12 m
  • Ready In1 h 37 m
  • 1Place 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.
  • 2To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.
  • 3Mix 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
  • 6 servings
  • 154 cals
  • 2 sweet potato, peeled and cut into 3/4-inch cubes
  • 2 potatoes, peeled and cut into 3/4 inch cubes
  • 2 teaspoons distilled white vinegar
  • 1/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon curry powder, or to taste
  • salt and ground black pepper to taste
  • 1/4 cup chopped green onions
  • 1/2 cup chopped celery
  • 1 tablespoon chopped fresh cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    154
    8%
  • Fat:
    1.4
    2%
  • Carbs:
    32.9
    11%
  • Protein:
    3.4
    7%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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