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.

Recipe Summary

prep:
25 mins
cook:
12 mins
additional:
1 hr
total:
1 hr 37 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

154 calories; protein 3.4g; carbohydrates 32.9g; fat 1.4g; cholesterol 3.9mg; sodium 69.6mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
07/05/2008
I love this recipe. I make it instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white I use apple cidar vinegar. ( If youa re not a curry fan it can be omitted) Read More
(18)

Most helpful critical review

Rating: 3 stars
05/07/2014
Did not change a thing when making this. We did not really enjoy the this. The flavors did not come together in a good way. Probably will not make again. Read More
(1)
17 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/05/2008
I love this recipe. I make it instead of the old-fashioned salad to accompany down home or caribbean fare. Instead of white I use apple cidar vinegar. ( If youa re not a curry fan it can be omitted) Read More
(18)
Rating: 4 stars
09/16/2007
I USED RED POTATO'S AND WHITE YUKON GOLD POTATOES THIS WAS REALLY GOOD SERVED WITH bbq rIBS UMMMM!!! Read More
(15)
Rating: 4 stars
04/28/2009
I really like this recipe the only thing I did differently was to add eggs. Read More
(8)
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Rating: 4 stars
04/06/2010
I nuked the spuds and sweet potatoes. This might have been a mistake as the sweets were very mushy. It ended up like diced spuds in a sweet potato-dressing matrix. I added diced red pepper and defrosted sweet peas to add more color & crunch. I also added a bit of ground cumin and a dash of cinnamon to the dressing. It looked odd but it was tasty. Read More
(6)
Rating: 5 stars
06/09/2010
Excellent! Read More
(5)
Rating: 5 stars
05/16/2015
I have made his recipe at least 8 times. It is a hit every single time I make it. I'm always asked for the recipe. I added chopped red pepper the last time I made this instead of celery because I didn't have celery on had. It was still perfect. As most potato salads it is always better the next day. The blend of cilantro lemon and curry is divine. Read More
(2)
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Rating: 3 stars
05/07/2014
Did not change a thing when making this. We did not really enjoy the this. The flavors did not come together in a good way. Probably will not make again. Read More
(1)
Rating: 5 stars
11/09/2012
Good but I felt it could've used a little spice. Next time I might add either some cayenne or some chopped jalapeno. For the record sweet potatoes looked a LOT better than the potatoes in this salad. Just use all sweet potatoes instead! Read More
(1)
Rating: 4 stars
07/13/2018
A different tasting potato salad. nice Read More