Sunny Sweet Potato Salad

Ingredients

• coarse salt, to taste
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
• 2 idaho potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
• black pepper, fresh ground to taste
• 1 cup mayonnaise
• 3 tablespoons mango chutney, finely chopped
• 2-3 tablespoons curry powder, best-quality
• 4 scallions, thinly sliced on the diagonal (3-in green left on)
• 1 tablespoon flat leaf parsley, chopped

Directions

1. 1

   Bring 2 medium-size pots of salted water to a boil.

2. 2

   Cook sweet potatoes in one pot until just tender,about 5-6 minutes.

3. 3

   Do not over cook sweet potatoes.

4. 4

   Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes.

5. 5

   Drain both potatoes and combine in a bowl with salt and pepper.

6. 6

   Dressing:.

7. 7

   Mix together mayonnaise, chutney and curry powder.

8. 8

   Gently mix with potatoes with a rubber spatula.

9. 9

   Fold in the scallions and parsley.

10. 10

    Serve at room temperature.

11. 11

    This salad keeps covered in the refrigerator for up to 2 days.