Curried Sweet Potato Salad Recipe

Curried Sweet Potato Salad


  • 1 lb sweet potatoes (about 2 medium), preferably organic, peeled and chopped into 1-inch pieces
  • 1/2 cup 2% plain Greek yogurt
  • 2 Tbsp mango chutney
  • 1 tsp curry powder
  • 1/4 cup raisins
  • 1/4 cup chopped green onions, plus more for garnish
  • Kosher salt, to taste
  • toasted cashews, optional

  1. Place cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain cooked potatoes.
  2. While potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.
  3. Chill in the refrigerator (preferably overnight) to allow flavors to meld.

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