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.



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.


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.

Serving Suggestions

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


4 to 6 servings

Thanks To

Christine Horvath, Savory Spice Director of Retail Operations

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Savory Spice Shop Ingredients
Yellow Curry Powder, Medium 1 oz bag $3.15
Ghost Curry Powder 1 oz bag $2.85
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.55
Four Corners Peppercorn Blend 1 oz bag $3.70
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