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EdB
Boynton Beach, FL
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Joined: Jan 2003
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I created this recipe to take to our church picnic last week It was a hit!
Curried Sweet Potato Salad yields 6-8 servings Ingredients: • 3 - 4 sweet potatoes, peeled and chopped into 1-inch pieces • 1/2 cup mayonnaise • 1 – 2 T curry powder • ½ tsp cayenne pepper • 2 T Dijon mustard • 2 T Honey • 1 T Cider Vinegar • 1/2 cup raisins • ½ cup dried cranberries • 2 bunches chopped green onions • 3 – 4 ribs Celery, diced • Zest of 3 oranges • Chopped Cilantro for garnish Directions: 1. Place cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain cooked potatoes. 2. While potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes. 3. Chill in the refrigerator (preferably overnight) to allow flavors to meld.
Last edited by Carol_Hill; 07/31/2016 08:44 AM.
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Joined: Aug 2000
Posts: 85,153 Likes: 71
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Wow, that sounds great!! Very interesting! Thanks!
Carol Hill
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Joined: Apr 2014
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Hey Leagal this looks great. We are Paleo and this fits. A couple of questions, what is a "T" assuming it's a Tablelespoon and what is the measure on dries cranberries.
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Joined: Jan 2003
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opps, it's 1/2 cup of cranberries and yes the T is for Tablespoon.
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Joined: Aug 2000
Posts: 85,153 Likes: 71
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I fixed the recipe. Thanks for posting!
Carol Hill
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Joined: Jan 2003
Posts: 869 Likes: 4
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