Recipe: Curried Sweet Potato Salad
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.
- 2 large white sweet potatoes
- 2 celery stalks, diced
- 2 hardboiled eggs, diced
- 1 sweet onion, diced
- 1/2 cup frozen peas, thawed
- 3 Tbsp. fresh cilantro, chopped
- 3/4 cup mayonnaise
- 3 tsp. Medium Yellow Curry Powder
- 1 tsp. Ghost Curry Powder
- 1/2 tsp. Grey Sea Salt
- Four Corners Peppercorn Blend to taste
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.
Great with chicken, hamburgers, or lamb chops. Pairs beautifully with the Vindaloo Burger.