Curried Sweet Potato Salad
Download the MIND Diet Curried Sweet Potato Salad Recipe Here
“I've never been a huge fan of potato salad, but whenever I eat this, I become a fan.” - Laura Morris from the MIND Diet team. This curried sweet potato salad has the same creamy texture as traditional potato salad, but with more nutrient dense ingredients to elevate it. This side dish is great to bring to a picnic or BBQ and is just as tasty after sitting in the refrigerator for a day or two. I like to use vegan mayonnaise because it is more picnic friendly since it does not contain eggs, but you can use whichever mayonnaise you prefer or have on hand.
Prep time: 20mins
Cook time: 30mins
Serves: 8
Ingredients:
3 medium russet potatoes
2 medium sweet potatoes
2-3 medium celery stalks, chopped into small pieces
2 hard boiled eggs, chopped (optional)
2 T chives, chopped (optional)
Dressing:
¾ cup vegan mayo (or regular if you prefer!)
½ cup plain hummus
1 T Dijon mustard
1 T yellow mustard
1 T apple cider vinegar
½ cup sweet relish
1 Tablespoon celery seed
½ teaspoon paprika
2 tablespoons curry powder
½ teaspoon salt
Directions
In a large pot, bring water to a boil. While waiting for it to boil, peel skin off russet potatoes and cut into 1 inch pieces. Set aside in a bowl. Do the same thing for the sweet potatoes, setting aside in a separate bowl.
Once water is boiling, add just the russet potatoes. Cook for 12-15 minutes or until fork tender. Using a slated spoon scoop out potatoes into a large calender. Then transfer to a large bowl. Using the same pot of boiling water add the sweet potatoes and cook until fork tender, about 10 mins. Remove with a slated spoon to the calender.
Using a fork, gently mash about 1/3 of russet potato pieces to create a creamy potato salad. Leave the rest intact. Transfer sweet potatoes to the bowl, keeping all those pieces intact.
Make the dressing in a medium size bowl by combining the mayo, hummus, Dijon mustard, yellow mustard, vinegar, relish, celery seed, paprika, curry powder and salt. Mix until well incorporated.
Transfer the dressing over the warm potatoes and lightly mix so potatoes are coated.
Add in the chopped celery, hard-boiled eggs if using and gently stir. Top with fresh chopped chives before serving. Refrigerate until eating, enjoy warm or cold!
