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Test Kitchen Approved

Curried Sweet Potato Salad

Recipe By Christine Horvath, Savory Spice Director of Retail Operations

Recipe By Christine Horvath, Savory Spice Director of Retail Operations

A flavorful side for an Indian-inspired summer meal. We like that you can suit it to your taste buds by making it as hot or mild as you like.

Serving Suggestions

Great with chicken, hamburgers, or lamb chops. Pairs beautifully with the Vindaloo Burger.

Recipe Notes

If you are not a fan of heat, substitute Mild Curry for Medium Curry and omit Ghost Curry. If you are looking to really heat things up, substitute Hot Curry for Medium Curry.

Ingredients

For salad:

2 large white sweet potatoes

2 celery stalks, diced

2 hardboiled eggs, diced

1 sweet onion, diced

0.5 cups frozen peas, thawed

3 Tbsp. fresh cilantro, chopped

For sauce:

0.75 cups mayonnaise





Savory Spice ingredients in this recipe

  • Four Corners Peppercorns

    With four types of peppercorns, this blend adds more complex notes than black peppercorns have alone. Upgrade your pepper mill game with robust Mal...

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  • Medium Yellow Curry Powder

    This classic Medium Yellow Curry Powder is a full-flavored blend with a tinge of heat without a full burn. Curry powder is intended to emphasize th...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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Directions

For salad: Peel and dice sweet potatoes. Boil until tender, drain and cool. Once cooled combine sweet potatoes with remaining ingredients in a large bowl.

For sauce: In a separate bowl mix mayonnaise, curry powders, salt and fresh ground Four Corners to taste. Gently fold sauce into the salad. Let the salad chill for at least 2 hours before serving so the flavors can incorporate. Before serving, garnish with fresh cilantro.