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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sweet potato, peeled and cut into 3/4-inch cubes
potatoes, peeled and cut into 3/4 inch cubes
distilled white vinegar
light sour cream
fresh lemon juice
curry powder, or to taste
salt and ground black pepper to taste
chopped green onions
chopped fresh cilantro
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)
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.
I USED RED POTATO'S AND WHITE YUKON GOLD POTATOES, THIS WAS REALLY GOOD SERVED WITH bbq rIBS, UMMMM !!!
I really like this recipe, the only thing I did differently was to add eggs.
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.
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!
Yummmmm! I made it as directed except I added some fresh parsley.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato-White Potato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 154
** Calories from Fat: 13
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