Ingredients
-
coarse salt, to taste
-
2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
-
2 idaho potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
-
black pepper, fresh ground to taste
-
1 cup mayonnaise
-
3 tablespoons mango chutney, finely chopped
-
2 -3 tablespoons curry powder, best-quality
-
4 scallions, thinly sliced on the diagonal (3-in green left on)
-
1 tablespoon flat leaf parsley, chopped
Instructions
- Bring 2 medium-size pots of salted water to a boil.
- Cook sweet potatoes in one pot until just tender,about 5-6 minutes.
- Do not over cook sweet potatoes.
- Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.
- Drain both potatoes and combine in a bowl with salt and pepper.
- Dressing:
- Mix together mayonnaise, chutney and curry powder.
- Gently mix with potatoes with a rubber spatula.
- Fold in the scallions and parsley.
- Serve at room temperature.
- This salad keeps covered in the refrigerator for up to 2 days.